Stuffed peppers are always a hit. We've gone Greek with this recipe - our Greek dressing and feta cheese add lots of flavour to these rice-stuffed peppers.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 large red peppers
3/4 cup Kraft Calorie-Wise Greek with Feta & Oregano Dressing & Marinade, divided
1-1/2 cups instant white rice, uncooked
1 can (540 mL) chickpeas (garbanzo beans), drained
1/2 cup crumbled feta cheese with garlic and herbs
1/4 cup chopped fresh parsley
3 green onions, thinly sliced
2 Tbsp. fresh lemon juice
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How do I make it ?
Preheat oven to 400°F. Cut peppers lengthwise in half, leaving stem ends intact. Remove and discard seeds. Brush peppers lightly with some of the dressing. Place in shallow baking pan. Bake 20 min. or until peppers are crisp-tender and slightly charred.
Cook rice as directed on package. Add chickpeas, cheese, parsley and onions; mix lightly. Cook on medium-high heat 5 min., stirring frequently. Stir in 1/2 cup of the remaining dressing and the lemon juice.
Spoon rice mixture evenly into pepper halves. Bake 5 min. or until filling is heated through. Serve warm topped with the remaining dressing.
Kraft Kitchen Tips!
To Jazz It Up
Try roasting the peppers on the grill instead of in the oven. Or, add raisins and toasted chopped walnuts to the filling. For a change of pace, substitute chopped fresh basil, mint or dill for the parsley.
Calories From Fat
% Daily Value
Fat 8.6 g
Saturated fat 0 g
Cholesterol 8 mg
Sodium 511 mg
Carbohydrate 32.6 g
Fibre 4 g
Sugars 0 g
Protein 6.2 g
8 servings, 1 filled pepper half each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.