Monday, May 10, 2010

Paella Peppers


Paella Peppers by Larisa Sparrowhawk

If you crave paella, but don't want to spend $25 to feed a family of four, this recipe provides all the flavor for very little money if you find red bell peppers on sale. Cut 8 red bell peppers in half, lengthwise and remove seeds and stems. Dip quickly in boiling water, about half a minute each to soften the skins.

Cook 1 1/4 c. brown rice until tender in the juice from a 15 oz. can of diced tomatoes and the juice from a bottle of clam juice plus 1 3/4 c. chicken broth. Season with 1/8 tsp. salt, 1 tsp. paprika, 1/2-1 tsp. turmeric and 2 tbsp. olive oil. Mix in 1/8 c. drained diced tomatoes, a thawed 4 oz. package of frozen salad shrimp, 1/2 c. diced leftover chicken, 2 diced scallions and a small can of clams if desired. Stuff this mixture into bell pepper halves, sprinkle with paprika and bake at 400 degrees until lightly browned. It's not traditional, but you may wish to sprinkle the tops with parmesan cheese before baking.

These also reheat nicely for lunch at the office.


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