Stuffed Peppers with Feta Cheese Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.9
  • Total Fat: 6.4 g
  • Cholesterol: 6.3 mg
  • Sodium: 156.8 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Stuffed Peppers with Feta Cheese Sauce calories by ingredient
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Number of Servings: 4


    1/4 cup dry adzuki beans
    1 cup cooked brown rice
    2 tbs chopped walnuts
    2 tbs chopped parsley
    salt and pepper to taste
    2 bell peppers, halved, seeded, leave stems
    1/2 cup V8 juice
    1 cup unsweetened soymilk
    1 tb cornstarch
    1 ounce crumbled feta cheese
    1/2 ts dry dill weed, or 1 ts fresh


Soak adzuki beans overnight. Drain, add fresh water and a piece of kombu (optional) and simmer until done.

Mix rice, beans, walnuts, parsley and salt and pepper to taste.

Preheat oven to 375 degrees. Oil a casserole dish.

Cut bell peppers in half, leaving stems. Remove seeds and pith. Blanch in boiling water 1-2 minutes. Drain.

Pour V8 juice in dish. Fill bell pepper halves and place in dish. Cover with foil and bake 30-45 minutes, until hot and pepper cooked to your liking.

Make sauce: Combine cornstarch and 1/4 cup soymilk. Bring the rest of the milk to boil in a saucepan. Stir in cornstarch mixture. Bring to a boil. Add feta cheese, dill, then salt and pepper to taste.

Serve sauce over peppers.

Number of Servings: 4

Recipe submitted by SparkPeople user KATZASTAR.

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