Italian Stuffed Peppers
I was looking around my refrigerator trying to figure out how to use up some Happy Box produce when I spotted some unused Feta cheese. I began rolling around options in my head and came up with this recipe. I immediately went to the grocery store because my recent obsession with sun-dried tomatoes had left me without any.
I should start by saying that I am not a huge fan of traditional stuffed peppers. They just lack “something” for me. I eat them, but I don’t get excited about them. These? These I was excited about!
And they did not disappoint. My husband who is also a stuffed pepper critic was also impressed by the flavor combination. He even complimented them, rather than just tolerated them, which was a HUGE success in my book. My feeling is that they were better with red rather than green peppers but either way they were delightful and full of Italian flavors. And they are a break from your traditional green pepper.
Tricia @ Onceamonthmom.com
- 2 cups cooked rice
- .5 lbs cooked chicken, shredded
- 4 oz feta crumbles
- 8.5 ounces sun-dried tomatoes pack in oil (do not drain)
Clean and core the peppers. Cook the rice. Set aside 1 ounce of feta crumbles. In a large bowl mix all ingredients together except the peppers and the set aside feta crumbles. Mix well. Stuff each of the peppers with the mixture. Sprinkle the remaining feta on top. Bake in a glass dish at 350 degrees for 45 minutes covered with foil. Remove foil and bake an additional 15 minutes.
Cover each pepper individually in saran wrap. Place 4 in a gallon freezer bag and freeze. To serve: Remove the amount that you need and thaw. Bake in a glass dish at 350 degrees for 45 minutes covered with foil. Remove foil and bake an additional 15 minutes.
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