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.
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.
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
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.
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.
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.
To save time, you can make the rice ahead. This recipe is also a perfect way to use up leftover rice.
No more words are needed. Except go and make these right now.
Shared with Mostly Homemade Mondays