Cheesy Rice Stuffed Peppers
These cheesy rice stuffed peppers are filled with rice, feta cheese and olives before being baked until tender and light golden.
Ingredients
- 2 red bell peppers
- 2 cups cooked rice
- 1 cup cherry tomatoes
- ½ cup green olives
- ¾ cup feta cheese
- 2-3 garlic
- 1 tablespoon basil
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon olive oil
- 1 lemon zested
Instructions
- In a large bowl, combine the cooked rice, sliced green olives, chopped basil, lemon zest.
- Next, add crumbled feta cheese and mix until everything is evenly combined.
- Cut the bell peppers in half lengthwise and remove the seeds and core.
- Drizzle the inside of each pepper with olive oil and season with oregano, red pepper flakes, and salt.
- Add the cherry tomatoes and minced garlic to each pepper half.
- Fill each pepper with the rice and feta mixture. Bake at 350°F for 20 to 30 minutes, or until the peppers are tender and the feta begins to turn lightly golden.
Notes
- Use cooked rice that has cooled slightly before mixing the filling. This will ensure the rice is fluffy and has not clumped together.
- Choose peppers that are similar in size so they cook evenly. For that bit of char on the outside, you can brush some olive oil on them.
- Don't skip the lemon zest—it adds a lot of freshness to the filling. You can also use lemon infused olive oil to grease the peppers if you want some more lemony flavor.
- If your peppers are particularly large, they may need a few extra minutes in the oven. For softer peppers, cover the baking dish with foil for the first 15 minutes of baking.
Nutrition
Calories: 246kcalCarbohydrates: 33gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 600mgPotassium: 320mgFiber: 4gSugar: 4gVitamin A: 2419IUVitamin C: 100mgCalcium: 184mgIron: 1mg
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