Stuffed Greek Peppers

30 8 servings, 1 filled pepper half each
Recipe By
Reviews
Prep Time
25
min.
Total Time
30
min.
Servings

8 servings, 1 filled pepper half each

Stuffed peppers are always a hit. We've gone Greek with this recipe - our Greek dressing and feta cheese add lots of flavour to these rice-stuffed peppers.

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What You Need

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Make It

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  • Preheat oven to 400°F. Cut peppers lengthwise in half, leaving stem ends intact. Remove and discard seeds. Brush peppers lightly with some of the dressing. Place in shallow baking pan. Bake 20 min. or until peppers are crisp-tender and slightly charred.
  • Cook rice as directed on package. Add chickpeas, cheese, parsley and onions; mix lightly. Cook on medium-high heat 5 min., stirring frequently. Stir in 1/2 cup of the remaining dressing and the lemon juice.
  • Spoon rice mixture evenly into pepper halves. Bake 5 min. or until filling is heated through. Serve warm topped with the remaining dressing.

To Jazz It Up

Try roasting the peppers on the grill instead of in the oven. Or, add raisins and toasted chopped walnuts to the filling. For a change of pace, substitute chopped fresh basil, mint or dill for the parsley.

Servings

  • 8 servings, 1 filled pepper half each

Healthy Living

  • Healthy Living

Nutritional Information

Serving Size 8 servings, 1 filled pepper half each
AMOUNT PER SERVING
Calories 228
% Daily Value
Total fat 8.6g
Cholesterol 8mg
Sodium 511mg
Carbohydrate 32.6g
Dietary fibre 4g
Protein 6.2g
   
Vitamin A 32 %DV
Vitamin C 235 %DV
Calcium 6 %DV
Iron 16 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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