Pesto (Mediterean) Rice Stuffed Bell Peppers
This year for Lent my husband and I decided not to eat meat. Through that experience I learned some things about myself and I came up with a few new recipes including my Mediterranean Stuffed Peppers. That sort of sounds like I stuffed them with the Mediterranean. That would be one big pepper. (Okay that joke was DUMB. Don’t feel obligated to laugh.)
Come to think of it, I overuse the word “Mediterranean”. We got Brent’s Mediterranean Chicken Salad, Simple Mediterranean Chicken, and my Mediterranean Quinoa Salad.) That’s a lot of Mediterranean. Not only that but I can’t spell Mediterranean to save my life. (I’m not a very good speller in general.) EVERY TIME I type it the little red line comes up underneath. You’d think since I use “Mediterranean” the way Paris Hilton uses “hot” (that’s like sooo three years ago.), I’d be able to spell it correctly. Nope. I’m not even close b/c the spell check always says “No Guesses Found”.
Hmmm….I think I’ll call them Pesto Rice Stuffed Peppers instead.
Pesto Rice Stuffed Peppers~ Inspired by the Mediterean
2 bell peppers (I like red)
1/2 cup of pesto (I use my pesto b/c it rocks.)
1 cup cooked brown rice
2 tbs of sundried tomatoes (I use one packed in oil~gasp!)
1/4 onion – minced
4 tbs feta cheese (2 in the mixture, one on top of each pepper)
Bit of olive oil
Preheat oven to 350°.
Cut out the stem and remove seeds from the pepper.
Boil (the pepper, not the stem) for 5 minutes.
SautÃ© the onion in a bit of olive oil
In a bowl combine the rest of the ingredients (including onion) saving 2 tbs of feta.
Pat the boiled pepper dry with paper towels and stuff it with the brown rice mixture.
Put 1 more tbs of feta on each pepper.
Bake in the oven for about 20 minutes.
(I can’t decide if this photo looks appetizing or not…just trust me it’s good!)
I served this with a green salad tossed with My Favorite Dressing.
Hugs and High Fives,
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