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Title: Paella Stuffed Peppers
Categories: Stuffed veg, Vegetarian
Yield: 4 Servings

4 lg Green bell peppers
1 tb Olive oil -OR-
1/4 c Water
3 cl Garlic; minced
14 1/2 oz Can diced fire-roasted
- tomatoes; drained
2 c Cooked brown rice
1 c Chickpeas; cooked or canned;
- rinsed & drained
1 c Marinated artichoke hearts;
- chopped
1/2 c Peas; fresh or frozen
1/2 c Pimiento-stuffed green
- olives; sliced
2 ts Capers; drained
1 ts Lemon zest; finely minced
1 ts Dried basil
1/2 ts Dried thyme
1 pn Saffron threads; generous
Salt
Black pepper; freshly ground

Preheat the oven to 350?F. Bring a large pot of water to a boil over
high heat. Slice off the tops of the peppers and remove the seeds &
ribs. Plunge the peppers into the boiling water and cook until
slightly softened, 3 to 4 minutes. Remove from the water with tongs
and set aside, cut sides down, to drain.

Heat the oil or water in a large saucepan over medium heat. Add the
garlic and cook until fragrant, about 30 seconds. Stir in the
tomatoes, rice, chickpeas, artichoke hearts, peas, olives, capers,
lemon zest, basil, thyme, saffron, and salt & pepper to taste. Cook,
stirring, for 5 minutes to blend the flavors. Taste and adjust the
seasonings, if needed.

Fill the peppers with the paella mixture and place upright in a baking
dish. Add a few tablespoons of water to the baking dish. Cover
tightly and bake until the peppers are tender and the stuffing is
hot, about 30 minutes. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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