Stuffed Peppers
Main Dishes, Recipes

Stuffed Peppers

Stuffed Peppers had long been something I avoided. Usually the recipes I found for them were stuffed with sauage or hamburger, and none of them seemed very appealing to me.

When I first came across this recipe I was skeptical.  I had just started liking peppers at the time (becoming a vegetarain can change a woman), and I wasn’t sure if an entire pepper stuffed with a little rice was something I really wanted for dinner.

But I made them anyways and took my first bite. And my mind. was. blown.

This is not just some pepper stuffed with a little rice. This is flavor, and cheese, and tomatos, all wrappped inside a roasted pepper. It is divine.

Stuffed Peppers

So naturally I want to share the recipe with you. Because ya’ll need some food divinity in your life. And trust me, that can come in the form of a stuffed pepper.

Stuffed Peppers

I found the original recipe here

You Will Need:

2 peppers – any colour you want

1 cup of water

1/2 cup uncooked rice

1 tablespoon olive oil or butter

1/2 a medium onion – diced

1 teaspoon dried basil

1 teaspoon italian seasoning

1 cup of chopped kale or spinach

1 clove of garlic (or 1/4 tsp powder)

Salt and Pepper to taste (I use about 1/2 tsp of salt, and 1/4 tsp of pepper)

1 medium sized tomato – diced

1/2 cup crumbled feta cheese

Directions:

Preheat oven to 350°F

Slice the top off your pepper like you were about to carve a Jack O’Lantern. Remove seeds, and as much membrane as possible.

Stuffed Peppers

Place upside down on a baking sheet, and place into oven for about 25 – 30 minutes, flipping them over to right side up half way through.

In a medium saucepan, bring water to a boil. Stir in rice, and return to a boil. Reduce heat to low, cover, and let simmer for 20 minutes.

Heat oil in a medium sized fry pan, over medium – high heat. Cook onions, basil, and italian seasoning for 3 minutes, or until onion begins to soften.

Stir in tomato, garlic, and kale or spinach.

Stuffed Peppers

Reduce heat to low, cover with a lid, and allow to cook for about 3 minutes to wilt the greens.

Stir in cooked rice to the tomato mixture.

Remove from heat and stir in feta cheese.

Spoon into roasted peppers, and serve.

Notes:

To save time, you can make the rice ahead. This recipe is also a perfect way to use up leftover rice.

Stuffed Peppers

No more words are needed. Except go and make these right now.

Enjoy!

 

Shared with Mostly Homemade Mondays

[amd-zlrecipe-recipe:10]

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