Paella Stuffed Mini Bell Peppers
Author: 
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.
Recipe by Potluck at Oh My Veggies at https://potluck.ohmyveggies.com/paella-stuffed-mini-bell-peppers/