TZUTC: -0800   
   MSGID: 35692.fidonet_cooking@1:105/500 2dfa43c6   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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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