04Dec2017 Paella Stuffed Peppers Jump to Recipe Print Recipe This is a sponsored post written by me on behalf of Vigo Foods for IZEA. All opinions are 100% mine. These Paella Stuffed Peppers are perfect for an easy weeknight meal! Shrimp and clams with yellow rice stuffed into red and green peppers – you really can’t go wrong with this recipe! I always get so excited when I have a new variation of stuffed peppers to share with all of you. Stuffed green peppers are the perfect dinner for chilly nights this time of the year. Who am I kidding? Stuffed peppers are awesome ANY time of the year! 😄 Pretty soon in many parts of the country, including here in Pennsylvania, it will be just too cold to go outside and have fun with the family. We’re forced to stay indoors and “hunker down” together. I know by the end of winter we all have cabin fever, but I really do cherish this time every year because we get to spend a lot of time together just enjoying each other. On super cold nights in the fall and winter, I love to plan comforting casseroles for dinner. We all sit around the dinner table chatting about our day while enjoying a delicious meal. And then afterwards we usually snuggle up on the couch under a few blankets and watch a movie or play a game. Sometimes I like to surprise the boys with some hot chocolate afterwards. It sounds wonderful, doesn’t it? I just get so passionate about sharing yummy dinner recipes like these Paella Stuffed Peppers because I want you around the dinner table with your family this season! I was inspired by Vigo’s classic seafood paella recipe and decided to try it served in stuffed peppers for a fun twist. I can’t even begin to describe what an amazing decision that was! Stuffed peppers are a classic win in my family, and stuffing them with our favorite weeknight paella just put this over the top. We are crazy for seafood and being able to enjoy yummy shrimp and clams in this dinner, during a busy weeknight on top of all the crazy schedules, made my family ecstatic! Recipe Print Paella Stuffed Peppers These Paella Stuffed Peppers are perfect for an easy weeknight meal! Shrimp and clams with yellow rice stuffed into red and green peppers - you really can't go wrong with this recipe! Author: Kelly Miller Prep Time: 35 minutes Cook Time: 30 minutes Total Time: 1 hour 5 minutes Course: Dinner Cuisine: American Keyword: paella stuffed peppers Servings: 8 servings Did you make this recipe? Leave a review Ingredients 1 lb frozen shrimp thawed 10 oz can baby clams 1/4 cup olive oil 16 oz pkg Vigo Yellow Rice 8 bell peppers Instructions Place thawed shrimp in a large pot. Drain liquid from baby clams into a measuring cup. Add enough water until there is 4 1/2 cups of liquid total. Pour over shrimp. Bring to a boil. Add clams, olive oil, and yellow rice. Stir while boiling for one minute. Reduce heat to simmer, cover pot, and cook undisturbed for 20 - 25 minutes. Slice tops off of bell peppers, scoop out the seeds and the cores of the peppers, and place standing up in a baking dish. Evenly fill peppers with paella mixture. Cover casserole with foil and bake in a preheated oven at 350 degrees for 30 minutes. Remove from oven, allow peppers to rest 5 minutes, and serve. Nutrition Calories: 364kcal Fat: 8g Saturated fat: 1g Cholesterol: 144mg Sodium: 480mg Potassium: 361mg Carbohydrates: 52g Fiber: 3g Sugar: 5g Protein: 17g Vitamin A: 74.8% Vitamin C: 187% Calcium: 10.8% Iron: 12.8% Did you make this recipe? Tag @MostlyHomemadeMom on Instagram and hashtag it #MostlyHomemadeMom I love how this dinner is individually portioned as well! If you’re making it for company, just double the recipe if you’re expecting more than 8 people for dinner. The bright colors of this dish are wonderful this time of the year, too! I’ve been using Vigo Yellow Rice in my kitchen for a few years now and my kids and husband always get excited when they see what I have planned! The blend of seasonings in this rice is just delicious. It’s a Spanish classic complete with saffron – one of the world’s most expensive spices. Just to give you an idea, it takes 75,000 flowers to make just one lb of saffron! I just love how Vigo Yellow Rice can be made into a simple meal by just adding chicken, pork, or seafood – just like in these stuffed peppers. You simply can’t be under 25 minutes from stove to table as well! Vigo was founded in 1947 by Antonino Alessi, and his sons are the co-presidents of the company – Tony Alessi Jr. and Alfred Alessi. They are trademarked in 24 countries and offer 800 items under both the Vigo and subsidiary Alessi brand. Vigo products are available at your local supermarket or you can Shop Vigo’s online store.