Nick's Feta and Artichoke Stuffed Peppers Recipe -
Nick's Feta and Artichoke Stuffed Peppers Recipe

Nick's Feta and Artichoke Stuffed Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 25 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.
Kitchen-Friendly View


  • Cook's Note:
  • If you like a less crisp pepper, add 5-10 minutes to cooking time.

Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2012

These are DELICIOUS! I used a combo of Red, Yellow, and Orange Bell Peppers and everything came out super yummy. The leftovers were even good. I did cheat a little... I used a "Success" brown rice bag so the cook time was only 10 minutes in the microwave. GREAT recipe!

Most Helpful Critical Review
Aug 09, 2012

I thought with the ingredients it would be more interesting. Not enough flavor for us.


15 Ratings

Jan 21, 2013

I loved this recipe. Much lighter than using meat for the stuffing. I substituted mushrooms for the tomatoes since my son cannot eat tomatoes. The spices -- ground black pepper and red pepper flakes -- gave it a nice peppy flavor.

Jan 29, 2014

Delicious recipe! I used quinoa instead of rice (follow directions on pkg) and a can of drained diced tomatoes instead of fresh as that's what I had on hand. I just put the empty peppers in the oven to soften them up while it was preheating, maybe 10 mins? Good flavor, nice and zesty, and best of all, healthy! Will make again for sure.

Jan 21, 2013

I love artichokes and I love feta cheese, so I thought I would try these out. I think the only change I made was roasting the pepper halves before I added the filling. I put them on 350 until I could poke a fork into it, not too easily - maybe 15 minutes? I think I also added some of the oil from the artichokes into the saucepan. I topped with parsley at the end of it, and it was amazing. I thought the artichokes give it all the flavour it needs. I will definitely be making this again!

Dec 16, 2013

This is a very good and healthy meal. I microwaved the peppers for a few minuets to soften them up. I added 1 heaping teaspoon of Greek seasoning and some sliced olives. I also doubled the amount of feta in the bottom and on top. All said and done, it was good and very low in calories and full of fiber.

Nov 10, 2013

These are fabulous! I did take Taylorr's advice and roast peppers for 15 min first. I also added some sliced black olives to the stuffing. It doubles as your veggie and side dish. We had ours with roast duck.

May 26, 2014

I would actually rate this as 3.5 stars, but since that isn't an option, I'm going with 4. I used green bell peppers instead of red, and so I'm giving it the benefit of the doubt that the sweeter peppers would push it to 4. It's good... I just feel like its missing something. Maybe I'll try it again with some of the suggestions from the other reviewers and see if that takes it up to a 5. Also,had to bake it for more like 40 minutes until the peppers were soft enough for my liking.


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 425 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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