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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 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 364kcal


  • 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