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.
Anyway…
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
6 olives
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.
Sauté 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.
Enjoy!
Hugs and High Fives,
Jenn
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This is my (almost) sane quest for insane health. Let's 
 Rice Stuffed Bell Peppers on http://www.girl-heroes.com){kind=link}
YUM! Those sound so good, and I can easily substitute some tofu feta for my vegan kid. Excellent.
I did not know you guys gave up meat for lent! Kudos to you! How did it go? I dont eat meat at all, dont miss it either !
Love this recipe!!!
Thanks for the sweet comment beautiful!!!!!!!!!!!!!!!!!!!!!
It went okay. Wasn’t nearly as hard as I expected but it was reinforced for me that I do better with more protein. xoxo
I love stuffed peppers, these in particular sound amazing!!
xo
K
Looks tasty. It would be hard for me not to go overboard on the feta
Yum! I might have to do this tonight, have some mini peppers that I need to use.
looks delicious!!! i’ll be making this one soon.
and if it makes u feel better i can’t spell definitely with out looking it up! so funny, when i googled it right now, cause like i said i have to look it up each and everytime!, i found this http://www.d-e-f-i-n-i-t-e-l-y.com/ guess i’m not the only one
Ha!!! That’s another one I always mess up. My spell checker always changes it to defiantly too.
Last week you had the Chili Relleno recipe and this week stuffed peppers. I’m in need of some stuffed peppers but I have so much random food in my fridge right now and just me to eat it! But I’m excited for when I clear out all the fresh veggies in my fridge!
Looks like another winner Jenn!
Love your recipes!
this is delicious!!!nom nom nom nom! I recommend extra feta cheese and pesta because really….why wouldn’t you?!?! Totally worth the time, plus reheats really well the next day!
Delicious! Just made with homegrown yellow bell peppers. I made a few substitions (based on what I had on hand): pecan-parsley pesto, wild rice, and queso fresco. Great lunch!! Thanks for the recipe.
Yours sounds delicious! I’m so happy you enjoyed them and thanks for sharing.