Cook Time
45 min
Calories
310 calories
Sodium
430mg
Protein
11g
Serves
4
Bell peppers filled with herbed rice, tomatoes, and a touch of feta — colorful and satisfying.
Instructions
- 1
Preheat oven to 375°F.
- 2
Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- 3
Add drained tomatoes, spinach, oregano, basil, and black pepper. Cook for 3–4 minutes until spinach wilts.
- 4
Remove from heat. Stir in cooked brown rice, crumbled feta, and chopped olives. Mix well.
- 5
Stand the hollowed peppers upright in a baking dish. If they tip, trim a thin slice off the bottom to level them.
- 6
Spoon the rice filling generously into each pepper, pressing down lightly.
- 7
Pour vegetable broth into the bottom of the baking dish (this steams the peppers as they bake).
- 8
Cover tightly with foil and bake for 30 minutes.
- 9
Remove foil and bake for another 10 minutes until peppers are tender and tops are lightly golden.
- 10
Garnish with fresh parsley and serve warm.
Meredith's Tip
Use a mix of red, yellow, and orange peppers — they're sweeter than green and make the dish look stunning on the table.
Ingredients
- 4 large bell peppers (mixed colors), tops cut off and seeds removed
- 1 cup brown rice, cooked (about 2½ cups cooked)
- 1 can (14.5 oz) no-salt-added diced tomatoes, drained
- 1 cup baby spinach, roughly chopped
- ½ cup reduced-fat feta cheese, crumbled
- ¼ cup Kalamata olives, pitted and chopped
- 3 cloves garlic, minced
- 1 tablespoon California Olive Ranch olive oil
- 1 teaspoon Frontier Co-op dried oregano
- 1 teaspoon Frontier Co-op dried basil
- ½ teaspoon Frontier Co-op black pepper
- ½ cup low-sodium vegetable broth (for baking)
- Fresh parsley for garnish
Nutrition Facts
Per serving — serves 4
- Total Fat5g
- Sodium430mg
- Total Carbohydrate54g
- Dietary Fiber7g
- Protein11g
- Cholesterol8mg
Estimates based on standard ingredients. Values may vary with substitutions.
