NICK'S FETA AND ARTICHOKE STUFFED PEPPERS

Nick's Feta and Artichoke Stuffed Peppers image

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.

Provided by Nick

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

Time 1h25m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.6 g, Cholesterol 5.5 mg, Fat 10.8 g, Fiber 9 g, Protein 8.2 g, SaturatedFat 1.6 g, Sodium 425.2 mg, Sugar 8.5 g