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Wednesday, March 16, 2016

nick's feta and artichoke stuffed peppers

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 25 mins

  • 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.

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