- 1/2 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
- 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.
03/29/2018
recipepes.com
Nick's Feta and Artichoke Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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