Stuffed Peppers

Growing up, my mom always put together amazing food. I think she may have done this dish, maybe once, but it reminds me of something she might have made anyway...

I love this dish cuz it can be stuffed with so many diferent goodies. Rice, beans, veggies, cheeses, meats—whatever your heart’s desire, or more appropriately, whatever is in season or you have on hand.


Stuffed Peppers Recipe

serves 6

1 c water
1/2 c brown rice
3 large bell peppers
2 t olive oil
1 small onion, chopped
2 large garlic cloves, minced
1 small squash, chopped (or zucchini, in summer)
2 t fresh thyme leaves
1/2 t salt
1 c cherry tomatoes, quartered
3 T tomato paste
15.5-oz can chickpeas, drained and rinsed
1 c crumbled feta cheese

Preheat oven to 350F. In a saucepan add the water and rice, bring to a boil, cook 30-50 minutes (until done..). While rice is cooking, cut the peppers in half length-wise, remove the stems and scoop out the seeds. Place peppers cut side up in a baking dish, drizzle with olive oil and roast for 25 minutes.

In a large skillet, heat oil and add onion, garlic, squash, thyme, and salt. Cook, stirring frequently, 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, tomato paste, chickpeas, cooked rice and feta. Season to taste with salt and pepper. Fill roasted peppers with the vegi-rice mixture. Bake 10 minutes.