Nick's Feta and Artichoke Stuffed Peppers

Directions

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.

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Reviews (4)

Your Rating:

5

Amy

Jul. 9, 2012

"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 rice bag..." See more so the cook time was only 10 minutes in the microwave. GREAT recipe!"

2

pat pepe

Jan. 21, 2013

"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 flake..." See mores -- gave it a nice peppy flavor."

2

SherryL

Aug. 9, 2012

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