Stuffed Peppers With Red Rice Chard And Feta Recipes

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RICE-STUFFED RED PEPPER



Rice-Stuffed Red Pepper image

Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. "It's a favorite of mine and my husband's," Mary says. "You can use any color bell pepper you want, but red is so pretty."

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 medium sweet red pepper
1/2 cup chopped fresh mushrooms
1/2 cup chopped onion
1 small garlic clove, minced
2 teaspoons butter
1 cup cooked rice
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese
1/2 teaspoon dried basil

Steps:

  • Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside., In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling., Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is lightly browned.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 473mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

STUFFED PEPPERS WITH RED RICE, CHARD AND FETA



Stuffed Peppers With Red Rice, Chard and Feta image

This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it's easily thrown together.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 11

4 medium peppers, preferably red
1 bunch Swiss chard, 12 ounces to 1 pound, stemmed and washed
Salt to taste
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta, crumbed
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste (optional)

Steps:

  • Cut the tops away from the peppers and gently remove the seeds and membranes. Set aside.
  • Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch 1 minute, until just tender, and transfer to a bowl of cold water. Drain, squeeze out water and chop medium-fine. You should have about 1 cup.
  • Heat 1 tablespoon of the olive oil in a large skillet or saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the chard. Stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. Stir in the rice, toss, together, and remove from the heat.
  • Transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. Season to taste with salt and pepper.
  • Spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. Mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. Remove the lid and allow to cool in the pan. Transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 925 milligrams, Sugar 5 grams

PEPPERS STUFFED WITH RICE



Peppers stuffed with rice image

Peppers stuffed with rice ,onion balsamic vinegar and feta

Provided by Patrickbolt

Time 45m

Yield Serves 1

Number Of Ingredients 10

1 Large Red or Orange Pepper Per Person
40g Of Rice Per Person
1 Sliced Clove of Garlic Per Person
1 Small Diced Onion Per Person
Handful of Button Mushrooms Sliced
2-3 Tablespoons of Balsamic Vinegar
Salt Pepper
Olive oil
20g Of Feta
1 rasher of bacon chopped

Steps:

  • 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
  • Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
  • Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
  • Mix it all vigorously
  • Stuff into the pepper tightly then add another layer of crumbled feta.
  • Add the top of the pepper and drizzle with olive oil
  • Place in the oven for 20-25min at 180'c or gasmark5

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME



Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme image

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
1 heaping cup cherry tomatoes (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat's milk), crumbled
1 teaspoon fresh thyme, coarsely chopped
8 basil leaves, torn into pieces
Freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
  • Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.

Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g

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Top Asked Questions

How do you cook rice and Chard for stuffed peppers?
Stir in the rice, toss, together, and remove from the heat. Transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. Season to taste with salt and pepper. Spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet.
How do you make stuffed peppers with feta cheese?
To make these Feta Stuffed Peppers, first, buy a jar of roasted red peppers and drain them from their brine. Then mix some feta cheese in a bowl, along with garlic, olive oil, and oregano and use a fork to make it crumbled and mushy.
How do you cook peppers and Chard for pesto?
Preparation Cut the tops away from the peppers and gently remove the seeds and membranes. Bring a large pot of water to a boil, salt generously and add the chard leaves. Heat 1 tablespoon of the olive oil in a large skillet or saucepan and add the garlic. Transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil.
How to cook rice with red pepper and rice?
Directions Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Place in two small baking dishes coated with cooking spray.

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