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.

Nick
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

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

267 calories; 10.8 g total fat; 6 mg cholesterol; 425 mg sodium. 38.6 g carbohydrates; 8.2 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2012
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! Read More
(8)

Most helpful critical review

Rating: 2 stars
08/09/2012
I thought with the ingredients it would be more interesting. Not enough flavor for us. Read More
(5)
25 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/10/2012
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! Read More
(8)
Rating: 5 stars
07/10/2012
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! Read More
(8)
Rating: 5 stars
01/21/2013
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 could poke a fork into it not too easily - maybe 15 minutes? I think I also added some of the oil from the artichokes into the saucepan. I topped with parsley at the end of it and it was amazing. I thought the artichokes give it all the flavour it needs. I will definitely be making this again! Read More
(7)
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Rating: 2 stars
08/09/2012
I thought with the ingredients it would be more interesting. Not enough flavor for us. Read More
(5)
Rating: 4 stars
01/21/2013
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. Read More
(4)
Rating: 5 stars
01/29/2014
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 oven to soften them up while it was preheating maybe 10 mins? Good flavor nice and zesty and best of all healthy! Will make again for sure. Read More
(3)
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Rating: 5 stars
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 with roast duck. Read More
(2)
Rating: 4 stars
09/03/2016
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. Read More
(2)
Rating: 4 stars
12/16/2013
This is a very good and healthy meal. I microwaved the peppers for a few minuets to soften them up. I added 1 heaping teaspoon of Greek seasoning and some sliced olives. I also doubled the amount of feta in the bottom and on top. All said and done it was good and very low in calories and full of fiber. Read More
(1)
Rating: 4 stars
03/21/2016
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 in for stability. I blanched the half peppers for about 8 minutes before i stuffed them. The only other change i made was that i used the white part of leeks instead of green onions Read More
(1)