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!
Servings 8 servings
- 1 lb frozen shrimp thawed
- 10 oz can baby clams
- 1/4 cup olive oil
- 16 oz pkg Vigo Yellow Rice
- 8 bell peppers
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.
Calories: 364kcal | Carbohydrates: 52g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 480mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3740IU | Vitamin C: 154.3mg | Calcium: 108mg | Iron: 2.3mg