Nick's Feta and Artichoke Stuffed Peppers

Nick's Feta and Artichoke Stuffed Peppers

Nick 0

"Red bell peppers stuffed with a mixture of rice, spices, artichoke hearts, and feta cheese. A flavorful way to make stuffed peppers that my wife adores."


1 h 25 m servings 267 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  3. Heat olive oil in a skillet over medium-low heat; cook and stir green onions and garlic until fragrant, 1 to 2 minutes. Add artichoke hearts, tomato, basil, red pepper flakes, and black pepper. Cook and stir artichoke mixture until heated through, about 5 minutes. Stir in rice and remove from heat.
  4. Crumble about 1 teaspoon feta cheese into the bottom of each red bell pepper. Spoon rice mixture into each red bell pepper to fill halfway. Crumble another teaspoon feta cheese over filling; top with more filling. Place red bell peppers in a glass baking dish.
  5. Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.


  • Cook's Note:
  • If you like a less crisp pepper, add 5-10 minutes to cooking time.
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Your rating



  1. 15 Ratings


These are DELICIOUS! I used a combo of Red, Yellow, and Orange Bell Peppers and everything came out super yummy. The leftovers were even good. I did cheat a little... I used a "Success" brown ri...

I thought with the ingredients it would be more interesting. Not enough flavor for us.

I loved this recipe. Much lighter than using meat for the stuffing. I substituted mushrooms for the tomatoes since my son cannot eat tomatoes. The spices -- ground black pepper and red pepper...

Delicious recipe! I used quinoa instead of rice (follow directions on pkg) and a can of drained diced tomatoes instead of fresh as that's what I had on hand. I just put the empty peppers in the ...

I love artichokes and I love feta cheese, so I thought I would try these out. I think the only change I made was roasting the pepper halves before I added the filling. I put them on 350 until I ...

This is a very good and healthy meal. I microwaved the peppers for a few minuets to soften them up. I added 1 heaping teaspoon of Greek seasoning and some sliced olives. I also doubled the amoun...

These are fabulous! I did take Taylorr's advice and roast peppers for 15 min first. I also added some sliced black olives to the stuffing. It doubles as your veggie and side dish. We had ours wi...

I would actually rate this as 3.5 stars, but since that isn't an option, I'm going with 4. I used green bell peppers instead of red, and so I'm giving it the benefit of the doubt that the sweete...

We loved this, I did roast the peppers first, we also added olives, Italian seasoning, we used white onions instead of green. Also at the end, I turned on the broiler to give them feta a nice b...