I made this for you, you know.
In reality when I make stuffed peppers I don’t go through all this work. I made deconstructed peppers. By which I mean I just throw the chopped up peppers and pilaf in a pan and top with feta. Voila. No trying to stuff little pepper shells that don’t want to be stuffed.
But they look SO pretty when/if I take the time to make them as the recipe intends.
We eat this as a dinner entree with a small salad. However it would also make a stunning side to pretty much anything. Your starch and veggie all in one. And beautiful too! Or be lazy like me and just toss it all in a pan. It is equally tasty. And much less messy to eat.
Stuffed peppers (makes 4)
1 tablespoon olive oil
1/2 small yellow onion, chopped
1 garlic cloves, minced
1/2 cup long grain brown rice
1 1/4 cups chicken or vegetable broth
salt & pepper, to taste
1/2 cup crumbled feta
Make the pilaf. In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and sauté for 1 minute. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Uncover and let rice stand for 5 minutes before using.
Preheat oven to 350 F. Cut the peppers in half and carefully remove the ribs and seeds. Fill each half with 1/4 of the rice then top with 1/4 of the feta. Gently place in a baking dish. Bake for 20-25 minutes. Serve hot or room temp.