Greek Stuffed Peppers

These beautiful stuffed peppers are delicious served hot or cold. The combination of oregano, parsley, mint, and feta cheese evokes the cuisine of Greece.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 55 minutesDifficulty: Easy

Serves: 6

Ingredients

  • ½ cup brown rice
  • 1 cup vegetable stock
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • ½ cup golden raisins
  • ½ tsp. salt
  • ½ tsp. dried oregano leaves
  • ¼ cup minced parsley
  • ¼ cup minced fresh mint leaves
  • 3 Tbsp. lemon juice
  • 2 medium tomatoes, chopped
  • ⅓ cup crumbled feta cheese
  • 6 large red bell peppers
  • 1 cup dry white wine
  • ⅓ cup breadcrumbs
  • ¼ cup grated Parmesan cheese

Directions

  • In small saucepan, combine rice and stock; bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer for 35–40 minutes until rice is tender. Set aside.
  • In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add raisins, salt, oregano, parsley, mint, lemon juice, and tomatoes and bring to a simmer. Cook for 5–6 minutes to blend flavors.
  • Preheat oven to 375°F. Stir rice and feta cheese into tomato mixture and remove from heat. Cut the bell peppers in half lengthwise; remove seeds and membranes.
  • Arrange the peppers in a large roasting pan. Fill with the rice mixture. Pour the wine around the peppers. Cover with foil and bake for 30–35 minutes or until peppers are tender.
  • Combine bread crumbs with Parmesan cheese. Remove peppers from oven, uncover, and sprinkle with Parmesan cheese mixture. Return peppers to oven and bake for 10 minutes longer until cheese melts. Serve immediately.

Recipe Information

Serves: 6

Ingredients

  • ½ cup brown rice
  • 1 cup vegetable stock
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • ½ cup golden raisins
  • ½ tsp. salt
  • ½ tsp. dried oregano leaves
  • ¼ cup minced parsley
  • ¼ cup minced fresh mint leaves
  • 3 Tbsp. lemon juice
  • 2 medium tomatoes, chopped
  • ⅓ cup crumbled feta cheese
  • 6 large red bell peppers
  • 1 cup dry white wine
  • ⅓ cup breadcrumbs
  • ¼ cup grated Parmesan cheese

Directions

  • In small saucepan, combine rice and stock; bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer for 35–40 minutes until rice is tender. Set aside.
  • In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add raisins, salt, oregano, parsley, mint, lemon juice, and tomatoes and bring to a simmer. Cook for 5–6 minutes to blend flavors.
  • Preheat oven to 375°F. Stir rice and feta cheese into tomato mixture and remove from heat. Cut the bell peppers in half lengthwise; remove seeds and membranes.
  • Arrange the peppers in a large roasting pan. Fill with the rice mixture. Pour the wine around the peppers. Cover with foil and bake for 30–35 minutes or until peppers are tender.
  • Combine bread crumbs with Parmesan cheese. Remove peppers from oven, uncover, and sprinkle with Parmesan cheese mixture. Return peppers to oven and bake for 10 minutes longer until cheese melts. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat8g
Saturated Fat2.5g
Cholesterol10mg
Sodium480mg
Total Carbohydrate32g
Dietary Fiber5g
Sugars17g
Protein6g