Roasted Stuffed Peppers with Feta Cheese

Whatcha making for dinner tonight? How about you try this delicious stuffed pepper recipe?! Easy to make, no mess, healthy option with a gourmet outcome.

First off, let me say I’m sorry for not posting a recipe for months… or completing my “frozen meal series”. With baby Ev who came sooner than expected and my first months of mommyhood, I really haven’t had the time or desire to make/share my favorites recipes. Sleep deprivation will do that to you people. But since hubby and I are on a mission to eat healthier dinners, I have been trying to spice up the menu..cause eating healthy can get a little bland time after time. Another healthy alternative is stuffing the peppers with quinoa- which turned out great! But I have to admit the rice is a classic, at least for me.

I grew up loving stuffed peppers. It was always a treat when my mom had them baking in the oven. The aroma would fill the house! The sweet and savory smell of roasted peppers was delightful. It always reminded me of the Fall season which is the main season for bell peppers. When peppers are in season (which runs through July-November) they’re at their finest- juicy, sweet, crisp and full of flavor. So now is the perfect time for making this meal…oh! And most likely they’ll be on sale too. (Yay!)


As I mentioned, this a great freezer meal because they are easy to prepare and store! My mom used to freeze them as well and they’re a great meal for those days when you don’t feel like cooking.

Want a gluten free option? Try quinoa instead of rice! (See full recipe below)

     

Roasted Stuffed Peppers with Feta Cheese

Ingredients

  • Yields: 6 stuffed bell peppers
  • Filling:
  • 1lb Beef
  • 1lb Pork
  • 1 medium onion, cut up
  • 5 cloves garlic, minced
  • 1 cup shredded carrot
  • 1 cup of parsley, cut up*
  • 3 tbsp tomato paste*
  • 2 tbsp lemon juice
  • 1/4 cup of feta cheese
  • Season with paprika, salt, garlic powder, and pepper
  • 1 cup white rice, uncooked, rinsed*
  • Remaining ingredients:
  • 6 bell peppers
  • 1 bay leaf
  • 2 cups of water*

Instructions

  1. Preheat oven to 350 degrees F.
  2. Begin by making the filling. Grease a large pan with oil at medium heat. Cut up the onion and garlic and fry until translucent. Add the pork, and beef until browned. Next season with spices according to taste, then add shredded carrots, parsley, tomato paste, lemon juice, and feta cheese. Continue to mix until carrots have softened, for about 15 minutes.
  3. Next, add the uncooked rice to the mixture and mix until blended. Turn off heat.
  4. Prepare the peppers by washing them, cutting into them by making a circular cut around the stem, and extracting the inside until clean.
  5. Once the stem is cut out, fill the peppers with prepared filling a little over 3/4 full (you need to allow room for the rice to rise).
  6. Place the filled peppers into an oven safe cast iron or stainless steel pot standing upward with the stem back on.
  7. Add water and the bay leaf to the bottom of the pot, making sure water is poured around the peppers.
  8. Close the pot lid shut, and cook for at least 2 hours.
  9. Top the cooked peppers with sour cream and feta!
  10. Freezing peppers: Prepare filling, only semi-cooking the rice, and do not bake filled peppers in the oven, freeze them. Thaw with ready to use, and bake at 1.5 hours.
    Alternatives: Instead of parsley you can use spinach, rice can be substituted for quinoa (1 cup uncooked), 2 cups of water is used for 9in pot- add more water if using a larger pot, using the tip of your index finger to determine the amount necessary.*
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With love, Ina Petz

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