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!

Course Dinner

Cuisine American

Keyword paella stuffed peppers

Prep Time 35

Cook Time 30

Total Time 1 5

Servings servings

Calories 364kcal

Author Kelly Miller

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