Roasted green bell peppers are stuffed with seasoned rice mixed with green onions, jalapeños, tomatoes and feta cheese.
Spicy Stuffed Bell Peppers
Ingredients Makes: 4 servings
2 cups chicken broth ~or~ vegetable broth ~or~ salted purified water
1 cup uncooked long-grain white rice
4 green bell peppers, halved and seeded
2 tbsp extra-virgin olive oil
4 green onions, thinly sliced
2 garlic cloves, minced
1 jalapeño, minced
2 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1 pinch ground black pepper
2 tomatoes, diced
1/2 cup crumbled feta cheese
Prepare rice. Rinse the uncooked white rice a couple times or until the water runs clear; then set aside. In a large saucepan, bring the broth to a boil. Stir in the rinsed rice and then reduce the heat, cover with a lid slightly cracked and simmer for 10 minutes without further stirring.
Check the rice after 10 minutes to see if the water has largely reduced and steam holes can be seen through the rice. When the steam holes can be seen, turn off the heat and cover the rice completely with a fitting lid and leave for another 10 minutes. After this time the rice should have absorbed all the water moisture. Fluff the rice with a fork and set aside covered until ready to use.
Prepare the bell peppers. Preheat oven to 400 degrees F (200 degrees C). Cut the tops off the peppers, leaving enough of a top to form a type of lid. Lightly oil the bottoms of the peppers tops and the cut edges of the peppers. Place the peppers cut-side down on a baking sheet. Roast the peppers in a preheated oven for approximately 20 minutes or until tender and skin starts to turn brown.
Prepare seasoning for rice mixture. While the peppers are roasting, mince the garlic cloves and the jalapeños and thinly slice the green onions. Heat oil in a medium skillet over medium-low heat. Cook the onions, garlic, jalapeños, basil, oregano, sea salt, and black pepper in the oil for 4 to 5 minutes. Dice the tomatoes and then stir into the onion mixture and cook for another 5 minutes. Spoon in the cooked rice, and stir until heated through. Then remove the seasoned rice mixture from heat.
Stuff the peppers. When the peppers are ready, remove them from the oven to cool for a couple minutes. Mix the crumbled feta cheese into the rice mixture and stir just until combined. Spoon the rice mixture into the pepper halves. Return the peppers to the oven for 5 minutes to reheat. Serve immediately with the tops of the peppers on top for a nice display. Enjoy.
Recipe shared by: J. Marshall
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