Preheat the oven to 325°F.

Place a piece of foil in the oven and put the peppers on top of the foil. Roast for 25 to 30 minutes. Turn occasionally. When the peppers are done, remove and place in a paper bag to cool. When cool, the skin will slip off easily. Seed the peppers and cut into strips. Set aside.

While the peppers are roasting, add 1 teaspoon of the olive oil to a small skillet. Add the grape tomatoes and place in the oven. Roast for about 20 minutes, tossing occasionally. Remove and let cool.

When you remove the peppers from the oven, place the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat.

Add the onions and cook for about 5 minutes. Toss frequently.

Add the rice and cook for 1 minute. Stir continuously.

Add the saffron broth, vegetable stock, paprika, olives, salt, pepper, and honey, and stir.

Reduce the heat until the rice is simmering.

Cook for 5 minutes and add the beans. Stir once gently.

Cook for 15 minutes. Add additional water 1/4 cup at a time as needed.

Add the shrimp on top of the rice. Cook for about 5 minutes and turn the shrimp over as they begin to turn pink.

When the shrimp are pink and the rice is done (not grainy but not mushy), serve topped with the sliced roasted peppers and the roasted tomatoes.