Peppers stuffed with rice, beans and feta

Scrounging around for a stuffed pepper recipe turned up this very tasty vegetarian one — well worth experimenting with. I might have made the stuffing spicier a bit more but that could be for next time. Good stuff.

4 medium bell peppers
1 cup rice, cooked
1 can pinto beans, rinsed and drained
1 medium onion, chopped
3/4 cup fresh corn kernels
1/2 cup feta, crumbled
1/4 cup toasted pine nuts
1/2 teaspoon dried basil
1 tablespoon fresh lemon juice
2 tablespoons olive oil
salt and pepper, to taste

Cook the rice and then let it cool.

Prepare the stuffing by mixing the rice with all of the ingredients (except the peppers, of course!). You can do this ahead of time and stick it in your refrigerator until you want to bake the peppers.

To assemble, preheat the oven to 375 F. Cut the tops off the peppers and remove the seeds. Reserve the tops. Spoon the filling into the peppers, packing it lightly, and then replace the pepper tops. Place the stuffed peppers in a baking dish and place it on the middle rack of the oven. Pour about an inch of water around the bottom of the peppers. Bake for about 45 – 50 minutes.


3 Responses to “Peppers stuffed with rice, beans and feta”

  1. the guy in the box Says:

    That does look very yummy, not sure if I would do it with beans since they are not really something I enjoy eating. But the rest would taste very yummy.

  2. Ned Raggett Says:

    Well it’s good for protein and I have a sense you can easily swap out for something else if you prefer — I like protean recipes like that, they allow for experimentation. Thanks!

  3. Eve McGivern Says:

    Yum! I’m guessing you could change the feta for another cheese. Considering that’s in it, perhaps Asiago — Mozzarella, Brie or Provolone probably wouldn’t do much for it as mildly-flavored as they are. Gorgonzola would probably clash with the flavors…Gouda perhaps? I would avoid American and Cheddar since I think it would alter the flavor too much and not give you the taste you’re looking for. Hmmm…probably Gouda or Asiago.

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