Stuffed Peppers My Way

Stuffed Peppers My Way

683

"Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions."

Ingredients

1 h {{adjustedServings}} servings 385 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1595 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
  3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  5. Return to the oven for 5 minutes. Serve immediately.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

683
  1. 1018 Ratings

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Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these as well. What's great about this recipe is how much you can adapt the recipe. I like to make thes...

Great Recipe! I made a few changes. I added ground beef, fresh garlic, and minced yellow onion. I also used whole peppers. A great tip for making sure your whole peppers don't fall over in the o...

So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic, and fresh basil, parsley and chives for 5 min then added small cut up pieces of chicken breasts. Let...