Italian Stuffed Peppers with 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

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.

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.

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.

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.

Return to the oven.

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.

Serve with a simple green salad or slice of garlic bread.