Baked Peppers Stuffed with Rice and Feta Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 sweet bell peppers, mix of red and yellow and orange1 cup arborio riceOlive Oil, 3 tbsp 2 ripe tomatoes, or one small canFeta Cheese, 1 cup cubed or crumbledsalt and pepperchopped mixed fresh herbs, such as Italian parsley, oregano, chives
Put rice, some salt and 1 1/2 cups water in a heavy pot, bring to a boil, cover and cook on very low heat for 20 minutes, then take off heat and let stand for 10 minutes.
Meanwhile, cut peppers in half, and put the 8 halves cut side down on a baking sheet covered with parchment paper and bake at 400 F for 15 or 20 minutes until the skin is starting to blister. When ready, put 1 tablespoon of oil in the bottom of a glass or stoneware baking pan, and place the peppers cut side up next to each other. Turn oven down to 35o F.
Also, at the same time, put 2 tablespoons of the oil into a pan and saute the chopped tomatoes with salt and pepper and chopped herbs until tender and liquid.
Mix the rice with the tomatoes, add the cheese, and pile it into and on top of the peppers. Bake uncovered at 350 F for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLDINGON2.
Meanwhile, cut peppers in half, and put the 8 halves cut side down on a baking sheet covered with parchment paper and bake at 400 F for 15 or 20 minutes until the skin is starting to blister. When ready, put 1 tablespoon of oil in the bottom of a glass or stoneware baking pan, and place the peppers cut side up next to each other. Turn oven down to 35o F.
Also, at the same time, put 2 tablespoons of the oil into a pan and saute the chopped tomatoes with salt and pepper and chopped herbs until tender and liquid.
Mix the rice with the tomatoes, add the cheese, and pile it into and on top of the peppers. Bake uncovered at 350 F for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 303.0
- Total Fat: 18.7 g
- Cholesterol: 33.4 mg
- Sodium: 427.1 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 2.7 g
- Protein: 8.4 g
Member Reviews
-
KRYSTLE8211
I loved this recipe, I made it for my family and they all loved it. I also made it and entered it into a food compitition and it came first. Mmmmmm..... - 9/13/09
Reply from COCKBURNJ (9/13/09)
Thanks so much for the nice comment. I kind of made this recipe up myself, so I am glad to hear that you really liked it.