Stuffed Peppers With Red Rice, Chard and Feta

Stuffed Peppers With Red Rice, Chard and Feta
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(159)
Comments
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This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it’s easily thrown together.

Featured in: Five Fillings for Stuffed Peppers

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Ingredients

Yield:Serves 4
  • 4medium peppers, preferably red
  • 1bunch Swiss chard, 12 ounces to 1 pound, stemmed and washed
  • Salt to taste
  • 3tablespoons extra virgin olive oil
  • 2garlic cloves, minced
  • 2cups cooked red rice
  • ¼cup chopped mint
  • 2ounces feta, crumbed
  • ½cup water
  • 2tablespoons fresh lemon juice
  • 1tablespoon tomato paste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

291 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 8 grams protein; 936 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the tops away from the peppers and gently remove the seeds and membranes. Set aside.

  2. Step 2

    Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch 1 minute, until just tender, and transfer to a bowl of cold water. Drain, squeeze out water and chop medium-fine. You should have about 1 cup.

  3. Step 3

    Heat 1 tablespoon of the olive oil in a large skillet or saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the chard. Stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. Stir in the rice, toss, together, and remove from the heat.

  4. Step 4

    Transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. Season to taste with salt and pepper.

  5. Step 5

    Spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. Mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. Remove the lid and allow to cool in the pan. Transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.

Tip
  • Advance preparation: You can make the filling a day ahead of time and the filled baked peppers can also be made a day ahead. The rice and blanched chard both keep for 3 or 4 days in the refrigerator.

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Ratings

4 out of 5
159 user ratings
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Comments

I found this bland, so I added sautéed onion and cumin, more garlic, and chilpotle peppers in adobo sauce. Omitted the mint and added Parmesan cheese in addition to the feta. Much improved with a depth of flavor lacking in the recipe as written.

I too found this bland the first time around. I made a kind of Greek seasoning mix (dried oregano, basil, thyme, cinnamon, nutmeg) and added when mixing chard and rice. Amazing!

There is a variation of this recipe in Russia where the pepper is stuffed with rice and ground beef and sour cream. It comes out DELISH

Like most people I added seasoning; I also swapped in wild rice, added jalapeno and pine nuts, and ditched the cheese. Mostly I like the cooking method as it's less fiddly than having to precook the peppers, and I liked the sauce it produced as well.

Added 1 lb. Ground venison Omitted cheese Subbed cilantro for mint Delicious

Follow notes closely. Needs more umph.

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