discovery – stacee’s stuffed peppers

During the weekend of the move, our good friends brought us dinner: baked squash (butternut I think), a green salad, rolls, chocolate, and amazing stuffed peppers!  We’ve made them several times since and let me tell you…this is an easy dish you can whip up quickly, change a bit and it is still absolutely delicious!  Thank you soo much Stacee! 

I followed the recipe in the first photo…other than adding the asparagus.  Since then, we use just whatever is lying around: veggies, swiss emmental cheese, quinoa…seriously good every time…

And here is Stacee’s foolproof recipe:

Stacee’s Stuffed Peppers 

I accidentally doubled the tomatoes in the one I made you guys–I doubled this recipe last time and read my notation to double when I was adding the tomatoes.  I guess if you like tomatoes, it doesn’t hurt it! 

1 cup uncooked arborio rice, prepared
5 green bell peppers, halved and seeded
2 tablespoons olive oil
4 green onions, thinly sliced
2 teaspoons dried basil
2 teaspoons Italian seasoning
1 teaspoon salt
2 pinches ground black pepper
2 tomatoes, diced
1 cup crumbled feta cheese

  1. Preheat oven to 350 degrees.  Lightly grease a baking sheet.
  2. Prepare rice in pressure cooker–1 cup rice, 1 1/2 cups water/broth, bring to boil, cover/seal, 2nd ring 5 minutes, natural release method.  (Or prepare according to package directions.)
  3. Place the peppers cut-side down on the prepared baking sheet.  Roast 25-30 minutes in the preheated oven or until tender and skins start to brown.
  4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat.  Cook the onions, basil, italian seasoning, salt and pepper in oil for 2-3 minutes.  Stir in the tomatoes and 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. (Sometimes I add most of the feta to the mixture and reserve some to sprinkle across the tops of the stuffed peppers.)
  5. Return to the oven for 5 minutes.  Serve immediately.

Notes: Can substitute 14 ounce can of diced tomatoes for fresh tomatoes.  Any fresh herbs like oregano or basil just makes this better.  We also like adding sliced mushrooms to it–saute with the onions.  I’ve used yellow onions instead of green, brown rice, white rice and even orzo–arborio just gives it a rich/creamy flavor.  I plan to try quinoa one day or maybe mix rice/quinoa.  That would probably be good too.  Last night I added two diced green peppers with the onions and just mixed it all together. ~ Stacee

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