<< Back

Feta and artichoke stuffed peppers



Original recipe makes 4 servings

1/2 cup brown rice

1 cup water

1 tablespoon olive oil

4 green onions, chopped

4 cloves garlic, minced

1 (12 ounce) jar marinated artichoke hearts, drained and chopped

1 large tomato, diced

1 teaspoon dried basil

1 teaspoon red pepper flakes

1 teaspoon ground black pepper

4 large red bell peppers, tops and seeds removed

8 teaspoons crumbled feta cheese, divided



  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  3. Heat olive oil in a skillet over medium-low heat; cook and stir green onions and garlic until fragrant, 1 to 2 minutes. Add artichoke hearts, tomato, basil, red pepper flakes, and black pepper. Cook and stir artichoke mixture until heated through, about 5 minutes. Stir in rice and remove from heat.
  4. Crumble about 1 teaspoon feta cheese into the bottom of each red bell pepper. Spoon rice mixture into each red bell pepper to fill halfway. Crumble another teaspoon feta cheese over filling; top with more filling. Place red bell peppers in a glass baking dish.
  5. Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.
CSA Snapshot

Mailing list sign-up