Nick's Feta and Artichoke Stuffed Peppers

Nick's Feta and Artichoke Stuffed Peppers

10
Nick 0

"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

1 h 25 m servings 267 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

10
  1. 16 Ratings

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Most helpful positive review

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 ri...

Most helpful critical review

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

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 ri...

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...

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 ...

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 ...

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 amoun...

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 wi...

Delicious. Good recipe as is and easy to tweak based on what's in the frig. Tonight I halved this recipe and I decided to chop the bell peppers and skip the baking step. I forgot the tomatoes! ...

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 sweete...