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

Sandy

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

    Advertisement
  • 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.

  • 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.

  • 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.

  • Return to the oven for 5 minutes. Serve immediately.

Nutrition Facts

385 calories; protein 10.8g 22% DV; carbohydrates 52.6g 17% DV; fat 15.2g 23% DV; cholesterol 33.4mg 11% DV; sodium 1594.5mg 64% DV. Full Nutrition
Advertisement

Reviews (883)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2006
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 these peppers the night after making a stir fry, to use up extra cooked rice. I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra. These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Also, regular onions are fine if you don't have green onions on hand. Read More
(325)

Most helpful critical review

Rating: 3 stars
01/25/2012
This was good but not great. I added some turkey mince which I really think it needed. I think I used a bit too much rice and not enough tomatoes. I will use an extra tomato next time since it turned out a little dry and I like mine a little more "saucy" I've come back to edit this with more essential changes: one small can diced tomatoes two fresh tomatoes handful of mozzarella frozen corn. Also the pepper only need about 20 min roasting time and stand them upright... I had mine upside down and they wilted and it was a pain to fill them. This is GOOD and the way I make it can stuff over half a dozen peppers! Read More
(18)
1322 Ratings
  • 5 star values: 939
  • 4 star values: 292
  • 3 star values: 58
  • 2 star values: 27
  • 1 star values: 6
Rating: 5 stars
10/23/2006
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 these peppers the night after making a stir fry, to use up extra cooked rice. I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra. These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Also, regular onions are fine if you don't have green onions on hand. Read More
(325)
Rating: 5 stars
05/09/2007
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 oven is to place them sitting in a muffin pan. Works great! This was the easiest and most delcious stuffed pepper recipe I have made! Thank you! Read More
(286)
Rating: 5 stars
07/30/2007
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 that sautee for 15 min also adding in cut up pieces of zucchini, brocolli, carrot, and 2 tomatoes. Added the feta and stuffed my pepps with this and topped with fresh grated parmesan cheese and cooked for the extra five minutes. (I did season rice mixture w/ sea salt, pepper, and paprika for some added spice) ABSOLUTELY delicious. Great base recipe to play with. Read More
(238)
Advertisement
Rating: 4 stars
10/22/2009
Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes. Read More
(128)
Rating: 5 stars
12/07/2007
Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic with red onions, instead of green. I use fresh basil, when I have it. I ended up using a brown, medium grain rice since I did not have Arborio. To add extra moisture to the rice, I used a little vegetable broth. I also used a can of diced tomatoes, drained, in replace of the fresh tomato, which I also did not have at the time. I have made this at home many times, it is one of my 8 year old daughter's favorites! Read More
(95)
Rating: 5 stars
09/26/2003
Absolutely amazing!!! I made this for a dinner party of ten people and everybody loved it. I did change it a little. I used red peppers instead of green, Greek seasoning instead of Italian and added spinach to the filling. Definitely a keeper. Read More
(81)
Advertisement
Rating: 5 stars
02/03/2007
These were fantastic. I cut the salt in half and rubbed olive oil on the insides and outsides of the peppers before roasting. Read More
(65)
Rating: 5 stars
10/03/2006
These were great, and they were so much better than the usual stuffed peppers. I did a few things different. I added beef to half, I used yellow saffron rice, added garlic and used more feta. I also topped them with Mozzarella cheese. GREAT! I will be making these often! Read More
(47)
Rating: 5 stars
12/26/2003
Delicious! I used a short-grain white rice that was a lot less expensive than arborio; it worked fine. Read More
(47)
Rating: 3 stars
01/25/2012
This was good but not great. I added some turkey mince which I really think it needed. I think I used a bit too much rice and not enough tomatoes. I will use an extra tomato next time since it turned out a little dry and I like mine a little more "saucy" I've come back to edit this with more essential changes: one small can diced tomatoes two fresh tomatoes handful of mozzarella frozen corn. Also the pepper only need about 20 min roasting time and stand them upright... I had mine upside down and they wilted and it was a pain to fill them. This is GOOD and the way I make it can stuff over half a dozen peppers! Read More
(18)
Advertisement