Paella Stuffed Mini Bell Pepper

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 8
Ingredients
  • 8 baby bell peppers, halved through the stem and seeds removed
  • 3 tablespoons lemon-infused olive oil or regular olive oil, divided
  • Kosher salt and freshly cracked black pepper to taste
  • 1½-2 cups vegan paella
  • ¼ cup grated Parmesan or Toscano cheese (omit if vegan)
  • Chopped flat leaf parsley for garnish
Instructions
  1. Preheat the broiler in your oven with a rack in the center position and line a sheet pan with aluminum foil.
  2. Place the prepared mini bell pepper halves cut side down on the prepared sheet pan and drizzle with 1-2 tablespoons of the lemon-infused olive oil. Sprinkle liberally with salt and pepper and place under the broiler for 5-8 minutes until the skin on the peppers has softened and is beginning to wrinkle and char in spots. Remove from the oven and allow to cool.
  3. Reduce the oven temperature to 350°F. Stuff each pepper half with 1 tablespoon of paella then place them in an ungreased, medium-sized shallow baking dish. Sprinkle the grated Parmesan cheese onto the peppers (if using) and drizzle them with 1 tablespoon of olive oil. Bake in the oven for 15-20 minutes, until warmed through.
  4. Carefully transfer the warmed peppers to a serving plate and sprinkle chopped flat leaf parsley over the top.

From beardandbonnet.com