Paella Peppers with Feta


4 red bell peppers, halved top to bottom

1 small onion, diced

2 cloves garlic, minced

1 small chili pepper, minced

4 tbsp chopped chorizo

4 tbsp cooked shrimp

4 tbsp frozen peas

10 cherry tomatoes halved

1 tsp dried oregano

4 tbsp black olives chopped

2 cups rice, cooked

4 tbsp feta, crumbled

4 tbsp sliced almonds

Preheat oven to 375, Saute the chorizo and diced onion in 1 tbsp olive oil, 3 minutes, add garlic and chili, cook 1 minute more.

Mix all ingredients (except almonds) and pack into pepper halves.

Put peppers in a 9" x 9" baking pan close together, add 1" water to the pan and cover with foil.

Bake for 30 minutes or until peppers are tender and still holding their shape.

Toast almonds in a dry pan for 1 minute and you can smell their nutty aroma.

Remove from oven and spoon juices over the peppers before serving with almonds on top.
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