Photo of Artichoke and Bell Pepper Paella by WW

Artichoke and Bell Pepper Paella

Points® value
Total Time
3 hr 20 min
20 min
3 hr
Paella—usually a major cooking project—becomes weeknight easy when you pair your slow cooker with convenience foods like yellow rice mix, store-bought broth, frozen artichoke hearts, and frozen mixed vegetables.


Olive oil

1 tbsp(s)

Bell pepper

2 item(s), medium, in a variety of colors, diced


1 large


3 clove(s), large, minced

Unprepared seasoned yellow rice mix

7 oz, 1 box

Vegetable broth

2 cup(s), or water

Bay leaf

1 leaf/leaves

Vegetarian breakfast links

4 item(s), thinly sliced

Frozen artichoke hearts

9 oz, 1 box, thawed, or fresh

Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)

10 oz, 1 box, thawed


½ wedge(s), cut into 4 wedges

Hot pepper sauce

4 tsp(s), or to taste


  1. In a large skillet over medium heat, warm oil. Add bell peppers and onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Transfer to a 5- or 6-qt slow cooker.
  2. Stir in rice mix, broth, and bay leaf. Cover and cook until rice is just tender and liquid is almost absorbed, about 1 1/2 hours on High or 3 hours on Low.
  3. About 20 minutes before cooking time is up, stir in sausages, artichoke hearts, and mixed vegetables. Remove and discard bay leaf. Sprinkle cilantro over paella. Serve with lemon wedges and hot sauce.
  4. Per serving: 2 cups