Nick's Feta and Artichoke Stuffed Peppers So Tasty
Nick's Feta and Artichoke Stuffed Peppers

"Red bell peppers full of a combination of rice, spices, artichoke hearts, and feta cheese. A flavorful manner to make crammed peppers that my spouse adores."

Ingredients :

  • 1/2 cup brown rice
  • 1 cup water
  • 1 tablespoon olive oil
  • four inexperienced onions, chopped
  • four cloves garlic, minced
  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 big tomato, diced
  • 1 teaspoon dried basil
  • 1 teaspoon purple pepper flakes
  • 1 teaspoon floor black pepper
  • four huge purple bell peppers, tops and seeds eliminated
  • 8 teaspoons crumbled feta cheese, divided

Instructions :

Prep : 20M Cook : 4M Ready in : 1H25M
  • Preheat the oven to 375 ranges F (190 levels C).
  • Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cowl, and simmer till the rice is smooth and the liquid has been absorbed, 45 to 50 minutes.
  • Heat olive oil in a skillet over medium-low heat; prepare dinner and stir inexperienced onions and garlic till aromatic, 1 to 2 mins. Add artichoke hearts, tomato, basil, crimson pepper flakes, and black pepper. Cook and stir artichoke mixture until heated thru, approximately five minutes. Stir in rice and do away with from warmth.
  • Crumble approximately 1 teaspoon feta cheese into the bottom of every pink bell pepper. Spoon rice mixture into every red bell pepper to fill midway. Crumble some other teaspoon feta cheese over filling; pinnacle with extra filling. Place purple bell peppers in a pitcher baking dish.
  • Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.

Notes :

  • If you want a less crisp pepper, add five-10 minutes to cooking time.
  • Reynolds® Aluminum foil may be used to keep food moist, cook dinner it frivolously, and make smooth-up easier.

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