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Nick's Feta and Artichoke Stuffed Peppers

Nick's Feta and Artichoke Stuffed Peppers

  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
Nick

Nick

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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

Amy
8

Amy

7/9/2012

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 so the cook time was only 10 minutes in the microwave. GREAT recipe!

SherryL
5

SherryL

8/9/2012

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

pat pepe
3

pat pepe

1/21/2013

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 flakes -- gave it a nice peppy flavor.

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