Stuffed Bell Peppers with Feta and Herbs

Vegetarian
Gluten Free
Health score
15%
Stuffed Bell Peppers with Feta and Herbs
105 min.
6
384kcal

Suggestions


Indulge in the vibrant flavors of our Stuffed Bell Peppers with Feta and Herbs, a delightful vegetarian dish that is not only gluten-free but also bursting with fresh ingredients. Perfect for any occasion, these colorful peppers make an impressive antipasti, a savory starter, or a satisfying snack that will leave your guests craving more.

Imagine biting into a perfectly grilled bell pepper, its tender skin giving way to a creamy, herb-infused filling that combines the richness of cream cheese and feta with the sweetness of golden raisins. The addition of fresh dill, mint, and parsley elevates this dish, creating a harmonious blend of flavors that dance on your palate. Each bite is a celebration of textures and tastes, making it a standout appetizer for gatherings or a delightful side dish for family dinners.

With a preparation time of just 105 minutes, you can easily whip up this dish for a crowd of six. The recipe is designed to be both simple and rewarding, allowing you to enjoy the process of cooking while creating a stunning presentation. Whether you're grilling outdoors or cooking in your kitchen, these stuffed bell peppers are sure to impress and satisfy. So gather your ingredients, fire up the grill, and get ready to savor a dish that embodies the essence of fresh, wholesome cooking!

Ingredients

  • cup rice 
  • teaspoon pepper black as needed freshly ground plus more
  • stick cinnamon (1-inch-long)
  • ounces cream cheese at room temperature
  • tablespoons optional: dill fresh finely chopped
  • ounces feta cheese crumbled
  • 0.3 cup mint leaves fresh finely chopped
  • 0.8 cup golden raisins 
  • medium bell pepper green
  • 2.3 teaspoons kosher salt as needed plus more
  • tablespoons juice of lemon freshly squeezed (from 1 medium lemon)
  • tablespoons parsley fresh italian finely chopped
  • 1.5 cups water 

Equipment

  • frying pan
  • sauce pan
  • knife
  • mixing bowl
  • sieve
  • toothpicks
  • wooden spoon
  • grill
  • colander

Directions

  1. Place the rice in a colander or a fine-mesh strainer and rinse under cold water until the water runs clear.
  2. Combine the rice, measured water, cinnamon stick, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce the heat to low; cook until the water has been completely absorbed, about 10 minutes (the rice will be slightly undercooked).
  3. Remove the lid from the pan, discard the cinnamon stick, and set the pan aside to let the rice cool. Meanwhile, prepare the peppers.Use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers; be careful not to puncture or rip the peppers.
  4. Remove and discard any seeds and membranes from the cap and from the interior; set the peppers aside.In a large mixing bowl, vigorously mix the cream cheese with a wooden spoon until light and fluffy. Stir in the feta, raisins, mint, dill, parsley, lemon juice, measured pepper, and remaining 1 1/2 teaspoons of salt.
  5. Add the cooked rice and mix gently to combine. Taste and, if necessary, add more salt and pepper. (The filling should be quite salty to compensate for there being no salt on the peppers.)Divide the rice mixture into 6 equal portions. Stuff each pepper with the filling, replace the caps, and press each cap into the filling. Pierce 2 toothpicks through each cap and out the sides of the pepper to secure the caps while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours.
  6. Let the peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
  7. Heat a charcoal or gas grill to medium (about 350°F to 450°F).
  8. Place the stuffed peppers on their sides and close the lid.
  9. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes.
  10. Remove the toothpicks. If serving as a side dish, slice the peppers in half vertically.

Nutrition Facts

Calories384kcal
Protein10.63%
Fat39.68%
Carbs49.69%

Properties

Glycemic Index
44.31
Glycemic Load
23.78
Inflammation Score
-8
Nutrition Score
18.88000002633%

Flavonoids

Eriodictyol
1.14mg
Hesperetin
1.34mg
Naringenin
0.1mg
Apigenin
3.01mg
Luteolin
5.94mg
Isorhamnetin
0.06mg
Kaempferol
0.6mg
Myricetin
0.2mg
Quercetin
3.17mg

Nutrients percent of daily need

Calories:384.16kcal
19.21%
Fat:17.42g
26.81%
Saturated Fat:10.3g
64.34%
Carbohydrates:49.1g
16.37%
Net Carbohydrates:45.29g
16.47%
Sugar:14.9g
16.56%
Cholesterol:58.07mg
19.36%
Sodium:1350.17mg
58.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.5g
21%
Vitamin C:101.86mg
123.47%
Manganese:0.73mg
36.48%
Vitamin K:33.26µg
31.67%
Vitamin B6:0.54mg
27.09%
Vitamin B2:0.44mg
25.75%
Calcium:238.97mg
23.9%
Vitamin A:1193.41IU
23.87%
Phosphorus:226.08mg
22.61%
Selenium:12.23µg
17.47%
Fiber:3.81g
15.25%
Potassium:474.29mg
13.55%
Copper:0.26mg
12.8%
Zinc:1.71mg
11.42%
Vitamin B12:0.62µg
10.36%
Vitamin B1:0.15mg
10.26%
Magnesium:39.51mg
9.88%
Vitamin B5:0.97mg
9.68%
Folate:34.71µg
8.68%
Iron:1.53mg
8.53%
Vitamin B3:1.71mg
8.53%
Vitamin E:0.84mg
5.58%
Source:Chow