Paella-stuffed peppers

Total Time
1 hr 29 min
19 min
1 hr 10 min
Valencia is the birthplace of paella, where this famous saffron-infused rice dish may contain shrimp, rabbit, chicken, sausage, or squid. Here, all the enticing flavors and aromas of a good paella, such as saffron, fresh tomatoes, and pimento peppers, are captured and stuffed into colorful bell peppers. Short-grain Valencia rice is the rice of choice for paella, since its short grains absorb liquid and flavors well. For added convenience and quick cleanup, you can actually heat up the peppers in the microwave instead of the oven. Simply cover the baking dish with plastic wrap, turning back one corner to vent, and microwave on High until heated through, about 3 minutes.


Sweet red pepper(s)

4 large, green, and/or yellow bell peppers, stems still attached


¼ tsp, threads

Olive oil

1 Tbsp

Low-fat sausage(s)

½ pound(s), sweet Italian links, casings removed

Uncooked red onion(s)

1 medium, chopped


2 large clove(s), minced

Reduced-sodium chicken broth

1½ cup(s)

Uncooked white rice

¾ cup(s), short-grain

Fresh tomato(es)

1 medium, seeded and chopped

Canned pimento(s)

2 oz, drained

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Frozen green peas

½ cup(s), baby


  1. Half-fill a wok or large, deep skillet with water; bring to a boil.
  2. Meanwhile, cut off the tops of the bell peppers and reserve. Cut out the ribs and remove the seeds from the peppers. Put the peppers and their tops in the boiling water. Cook, covered, just until tender, about 4 minutes, turning the peppers over after 2 minutes. Remove the peppers with tongs and drain on paper towels. Transfer 2 tablespoons of the hot water to a cup and stir in the saffron. Pour out the remaining water from the skillet; wipe the skillet dry.
  3. Heat the oil in the skillet over medium heat. Add the sausage and cook, breaking it up with spoon, until very lightly browned, about 4 minutes. With a slotted spoon, transfer the sausage to a paper towel to drain.
  4. Add the onion and garlic to the same skillet and cook, stirring frequently, until the onion is golden, 7–10 minutes. Add the broth, rice, tomato, pimientos, salt, pepper, and saffron water; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and has absorbed the liquid, about 20 minutes. Stir in the sausage and peas, then let stand, covered, for 5 minutes.
  5. Meanwhile, preheat the oven to 350°F.
  6. Fill the peppers with the rice mixture and replace the pepper tops. Stand the peppers in an 8-inch square baking dish. Cover with foil and bake until heated through, about 20 minutes. Yields 1 stuffed pepper per serving.


In Spain, paella is prepared in a round shallow metal pan with splayed sides and two brightly colored red or green handles.