Nick's Feta and Artichoke Stuffed Peppers recipe
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Ingredients
- ½ 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
Nutrition Info
- 266.5 caloriescarbohydrate: 38.6 gcholesterol: 5.5 mgfat: 10.8 gfiber: 9 gprotein: 8.2 gsaturatedFat: 1.6 gservingSize: -sodium: 425.2 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Nick's Feta and Artichoke Stuffed Peppers
Directions
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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.