Stuffed Peppers with Beef Paella
You can use a paella pan, large pan or skillet, cast iron skillet or Dutch oven to make the paella. You will have leftover beef paella after stuffing your peppers. Enjoy it!
Servings: 6
Ingredients
For the Paella:
- 2 tablespoons olive oil extra virgin
- 1 medium sized onion finely diced
- 2 large carrots finely diced
- 3 stalks celery finely diced
- 2 to 3 cloves garlic minced or finely chopped
- 1 lb. lean ground beef
- salt and pepper
- 2 to 3 teaspoons smoked paprika
- 1/2 teaspoon saffron threads ground
- 1 (14.5 oz.) can fire roasted diced tomatoes
- 2 cups medium-grain Spanish paella rice
- 3 cups beef stock
- 2 to 3 cups fresh baby spinach
For the Stuffed Peppers:
- 3 to 4 bell peppers assorted
- olive oil
- fresh parsley finely diced
Instructions
For the Paella:
- Using a paella pan, large pan or Dutch oven over medium high heat, heat the olive oil and add in the diced onions and sauté for a couple of minutes. Add in the carrots and celery and continue cooking for a few more minutes, or until tender. Add in the garlic and stir to incorporate.
- Add the lean ground beef and cook until all browned and cooked through. Season with salt and pepper and the smoked paprika and the saffron threads. Stir to incorporate and mix everything together. Pour in the fire roasted diced tomatoes and the paella rice and stir everything together, making sure the rice is coated and incorporated with everything.
- Pour in the beef stock; you want to add enough so that the rice mixture is barely covered. Bring everything to a boil, then turn the heat to low and let simmer for about 20 minutes, stirring occasionally. If some of the rice sticks to the bottom, that's fine. This will create some nice crispy bits (this is actually my favorite part). Lastly, turn the heat off and stir in the fresh spinach; the spinach will wilt and soften quickly. Taste and season with more salt and pepper if needed.
For the Stuffed Peppers:
- Preheat your oven to 350 degrees and line a baking sheet or you can use a casserole baking dish. Prep the bell peppers: slice each bell pepper in half lengthwise and remove and discard the seeds.
- Place all of the bell peppers halves into your baking dish and fill them with the beef paella mixture. Bake for about 18 to 20 minutes. I prefer my peppers to have more of a bite so I like to only bake mine for 18 to 20 minutes. If you prefer softer and more tender bell peppers, bake them for 5 minutes longer.
- Remove from the oven. Drizzle with a finishing olive oil, or good quality olive oil, and garnish with some parsley. Serve and enjoy!