Italian Stuffed Peppers with Rice
- Gluten Free
- Low Carb/Paleo
- Vegetarian
Why we love it:
Ingredients
- 3 cups Water
- 11⁄2 cups Basmati Rice (Brown) (sub white rice to cook more quickly)
- 2 teaspoons Kosher Salt (divided)
- 1 Sweet Potato
- 1 teaspoon Extra Virgin Olive Oil
- 4 Red Bell Peppers (one per generous serving)
- 1 15-ounce can Green Olives, Pitted
- 4 ounces Feta Cheese
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Wine Vinegar
- 1⁄2 teaspoon Red Pepper Flakes
- 1⁄2 bunch Green Onion
- 1 Tablespoon Unsalted Butter
Cooking Instructions
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1. RICE
Combine water, brown rice, and 1 teaspoon of salt in a pot and bring to a boil over high heat. Once boiling, stir and cover the pot with a fitting lid. Turn down the lowest possible heat. Cook rice for 35 minutes or until it’s tender and the water has been absorbed.
Turn out into a large bowl.
You can do this ahead of time and chill the rice for up to 2 days, or get started on the rest of the dish while the rice is cooking
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2. PREHEAT THE OVEN TO 375 DEGREES
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3. SWEET POTATO
Wash the potato and dice into small cubes - about ⅓” square or smaller. Place on a baking sheet and drizzle with oil and a pinch of salt. Place in the oven.
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4. PEPPERS
Slice the peppers in ½ through the stem straight down. Use your fingers or a small paring knife to remove the ribs and seeds. Sprinkle each with a pinch of salt. Place peppers, cut side up, on the baking sheet that has the potatoes on it already. Roast for about 7 minutes or until the potatoes are tender.
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5. FILLING
Open and drain the olives. Slice in ½ or coarsely chop. Add to the bowl with the rice (if it’s ready) or place in a large bowl. Add the crumbled feta. Add the sweet potatoes when they’re tender. Add the dried oregano, vinegar, red pepper flakes, and about ½ teaspoon of salt.
Stir to combine.
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6. STUFF
Hold a pepper in your hand and use a spoon to fill and pack in the rice mixture. Divide it up as evenly as you can among the peppers. Place them back on the baking sheet once stuffed.
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7. BAKE
Return to the oven.
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8. GREEN ONION BUTTER
In a small bowl, add the butter and put it near the oven to soften a bit. Finely slice the green onion and add to the butter; use a fork to mash them together. Slide the peppers out and divide among the tops. Return to the oven for a final 5 minutes.
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9. SERVING
Serve with a simple green salad or slice of garlic bread.