Spanish-style Stuffed Bell Peppers

Ingredients

In this Spanish adaptation of the Indian dish Hobotee, we replace the traditional Indian spices with Spanish flavors. Instead of using a blend of Indian spices like cumin, coriander, and turmeric, we incorporate Spanish spices such as paprika, saffron, and smoked paprika. Additionally, we substitute the original filling of ground meat with a combination of Spanish chorizo, rice, and vegetables to infuse the dish with authentic Spanish flavors. We alse have the original recipe for Hobotee, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 200g (7oz) Spanish chorizo, diced 200g (7oz) Spanish chorizo, diced
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large skillet, heat olive oil over medium heat.
4. 4.
   Add the diced chorizo and cook until it starts to release its oils.
5. 5.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
6. 6.
   Stir in the diced tomato, frozen peas, smoked paprika, paprika, saffron threads, salt, and pepper. Cook for a few minutes until the flavors meld together.
7. 7.
   Remove the skillet from heat and stir in the cooked rice.
8. 8.
   Stuff the bell peppers with the filling mixture and place them in a baking dish.
9. 9.
   Bake in the preheated oven for 25-30 minutes or until the peppers are tender and slightly charred.
10. 10.
    Serve hot and enjoy the Spanish flavors of Pimientos Rellenos!

Treat your ingredients with care...

• Chorizo — Choose a good quality Spanish chorizo for an authentic flavor.
• Smoked paprika — Opt for a sweet or mild variety of smoked paprika to add a subtle smoky flavor to the dish.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish to enhance their flavor and color.

Tips & Tricks

• For a spicier version, use hot paprika or add a pinch of cayenne pepper to the filling mixture.
• Serve the Pimientos Rellenos with a dollop of sour cream or a drizzle of aioli for added creaminess.
• Experiment with different types of bell peppers for a colorful presentation.
• Make extra filling and use it as a delicious stuffing for other vegetables like zucchini or tomatoes.
• Leftover Pimientos Rellenos can be refrigerated and enjoyed the next day as a tasty cold appetizer.

Serving advice

Serve the Pimientos Rellenos as a main course accompanied by a fresh green salad and crusty bread. Garnish with chopped parsley or cilantro for a pop of color.

Presentation advice

Arrange the stuffed bell peppers on a platter, drizzle with olive oil, and sprinkle with smoked paprika for an attractive presentation. Serve with a wedge of lemon on the side for a burst of citrus flavor.