Paella-Stuffed Mini Bell Peppers

I have been sharing easy gluten-free, vegetarian tapas for holiday entertaining on Beard and Bonnet for the past few weeks now, so I thought why not extend the party and share a holiday party worthy recipe here with all of my Potluck friends!

I love the idea of entertaining during the holidays, but to be honest it also scares me. Finger food seems so easy when you are in the party planning stages, but when you have 5 or 6 different recipes to whip up in one day it can get a little overwhelming.

These paella-stuffed mini bell peppers are great for a lot of reasons, but my favorite is that you can make a big batch of vegan paella the evening before your party for dinner and use the leftovers for stuffing the peppers the next day. My vegan paella recipe makes enough to easily serve 6-8 people so for us as a family of 4 there is always enough leftover the next day for lunches, snacks, or a pretty tasty appetizer.

Paella Stuffed Mini Bell Peppers

 

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Author: Beard and Bonnet

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.

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I promise that no one will ever guess that you stuffed those peppers with your leftover paella–you may just fool yourself too! Do you have any holiday entertaining tips to share? We’d love to have you submit your recipe ideas to Potluck!

Looking for more easy entertaining ideas for the holidays? I have you covered! Here are some more ideas from my blog:

Roasted Domino Potatoes
Ombré Citrus and Thyme Roasted Carrot Skewers
Chocolate Chip Cookie Tassies

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