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My review
Nick's Feta and Artichoke Stuffed Peppers
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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
1 h 25 m servings 267Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.
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Footnotes
- Cook's Note:
- If you like a less crisp pepper, add 5-10 minutes to cooking time.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1624 Ratings
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Most helpful positive review
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 ri...
Most helpful critical review
8/9/2012
I thought with the ingredients it would be more interesting. Not enough flavor for us.
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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 ri...
1/21/2013
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 ...
8/9/2012
I thought with the ingredients it would be more interesting. Not enough flavor for us.
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...
1/29/2014
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 ...
9/2/2016
I love the mix of Mediterranean flavors. I made it with quinoa, because it's was handy, and it was just as flavorful. Next time I will precook the peppers so they'll be softer.
11/10/2013
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...
9/6/2017
Very happy with how these stuffed peppers came out, including the flavor. I did salt the water used to cook the rice and baked the peppers the additional 10 minutes so they'd be soft. I made on...
3/21/2016
these were good but the changes i made were...i cooked the rice 15 minutes and the stuffed peppers 45 minutes instead of the other way around. Also i cut the peppers lengthwise and left the core...