Start by making a good sofrito: dice the vegetables into small pieces, season with salt and pepper, and cook until they release their juices.

Once the vegetables are softened, add smoked paprika and stir well so it blends in without burning. Add a splash of white wine and a little soy sauce, then let it reduce. As it reduces, gradually add the stock. You want the sofrito to reduce by half and become very concentrated. Once reduced, add diced Serrano ham and mix well.

I ended up stuffing 3 red peppers and 1 green pepper because one of the red ones got eaten by my kid!

Fill the peppers a little over halfway, since the rice will cook and expand. I like doing it this way because the rice cooks in the pepper’s own juices and turns out delicious!

It’s okay if the pepper tops get a little charred—you’ll peel them off to eat, and usually the tops aren’t eaten. I finished them this way since they weren’t for eating right away, but if you want, about 5 minutes before they’re done, you can remove the tops and add cheese so it melts for a nicer presentation!

Another option is to use already cooked rice. In that case, first bake the peppers a bit to soften them, then let them cool slightly, fill them, and return to the oven until the peppers are fully cooked.