Nick's Feta and Artichoke Stuffed Peppers |
|
 |
Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
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. Ingredients:
1/2 cup brown rice |
1 cup water |
1 tablespoon olive oil |
4 green onions, chopped |
4 cloves garlic, minced |
1 (12 ounce) jar marinated artichoke hearts, drained and chopped |
1 large tomato, diced |
1 teaspoon dried basil |
1 teaspoon red pepper flakes |
1 teaspoon ground black pepper |
4 large red bell peppers, tops and seeds removed |
8 teaspoons crumbled feta cheese, divided |
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.
|
|