Another Winning Recipe!
on May 18, 2012
I have been testing new recipes all week and am quite surprised at how well they turned out. I’m mostly surprised because almost all have been meatless, low calorie, high fiber, low sodium, and very few processed ingredients. AND–they taste awesome! I have been a lifelong vegetable avoider and have finally decided to embrace the produce department.
I found the basic recipe on allrecipes.com and added my own twist. Yes, I am taking recipes, adding a twist- and it works!
Stuffed Green Peppers- Greek Style
- 1/2 cup uncooked brown rice*
- 1 cup vegetable broth
- 2 green (or whatever color you want) bell peppers, halved and seeded (cut vertically, not just taking the top off)
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 tbl. minced garlic
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 tomato, diced
- 1/2 cup sliced black olives
- 1/2 cup crumbled feta cheese
-Preheat oven to 400. Spray cookie sheet with non-stick spray or wipe with a bit of olive oil
-Prepare brown rice per recipe below. Brown Rice can be difficult but it is worth it. If you don’t have time, white rice will work, prepare according to directions on the box.
1. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
2. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, garlic, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato and black olives, cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
3. Return to the oven for 5 minutes. Top with a bit more of the feta cheese and serve immediately.
*How to make Brown Rice
- Put brown rice and vegetable broth (or water) together in a pot with a lid.
- Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
- Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes
Calories if you eat a whole pepper approximately 385. I only ate one half and saved the other for lunch the next day. I served it with a crusty parmesan tomato bread from the bakery topped with a bit of olive oil. This added about 160 calories. Total- 352! Woo-hoo, that means I can have small cup of ice cream before bed!
Not mine, but similar