When a pregnant woman past her due date in the heat of the summer requests a special meal, compliance is your best option. So, we had stuffed peppers for dinner last night!
It must have been the right thing to do because she has now officially started labor. Why then am I posting a blog while my daughter is in labor? Well because contractions have slowed, she hasn’t gone to the hospital yet and I need something to do to keep myself occupied … and stay out of her way! I say that with the utmost affection!
All that aside, here is the recipe. If you are a vegetarian or just don’t like the greasiness of some stuffed peppers made with meat, this is a great recipe for you to try.
Feta and Rice Stuffed Peppers
- 1/2 cup uncooked long grain and wild rice
- 2 red or green bell peppers
- 1 tablespoon olive oil
- 2 sliced green onions
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp parsley
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 diced tomato (about 1/2 cup)
- 1/2 cup crumbled mediterranean or regular feta cheese
- Preheat oven to 400 degrees.
- Cook rice according to package instructions. Do not overcook because you do not want the rice to be mushy.
- Cut peppers in 1/2 and place cut side down on a lightly greased baking sheet.
- Roast for about 20-25 minutes or until the peppers are tender but not soft.
- While peppers are roasting, heat oil in a medium sized skillet over medium-high heat.
- Add green onions, basil, oregano, parsley, salt and pepper to oil and cook for 2-3 minutes.
- Stir in diced tomatoes and cook for an additional 5 minutes.
- Add the cooked rice and stir until heated through.
- Remove from heat and stir feta cheese into mixture. Keep out enough to sprinkle on top of the peppers.
- Spoon the rice and feta mix into pepper halves.
- Sprinkle with remaining feta cheese.
- Place in oven to warm through for approx. 5 minutes.
- Serve immediately.We have stuffed peppers for leftovers and we’re anxiously waiting for Ella to come! This may be a long night. I think I’ll have a glass of wine.