Recipe by Nick
"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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green onions, chopped
1 (12 ounce) jar
marinated artichoke hearts, drained and chopped
red pepper flakes
ground black pepper
red bell peppers, tops and seeds removed
crumbled feta cheese, divided
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!
I thought with the ingredients it would be more interesting. Not enough flavor for us.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Nick's Feta and Artichoke Stuffed Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 98
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