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The Boston Globe

Food & dining

Recipe for paella-stuffed peppers

Serves 4

2 tablespoons olive oil
1 large clove garlic, finely chopped
4 plum tomatoes, chopped
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
½ cup vegetable stock
4 mixed red, orange, and yellow bell peppers, halved lengthwise and seeded
4 cups leftover paella
½ cup bread crumbs
3 tablespoons chopped fresh parsley

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