A delicious departure from ordinary lunch fare—sweet roasted peppers pair with a savory rice filling for a flavor combo that’s greater than the sum of its parts.

Servings: 4
Total Time: 20m

Prep Time: 1h
Cooking Time: 40m

SHEET-PAN STUFFED PEPPERS

INGREDIENTS

PREPARATION INSTRUCTIONS:

2 cups chicken or vegetable stock
1 cup uncooked Arborio rice
4 bell peppers, seeded and halved
1 to 2 tablespoons olive oil
1 small onion, diced
2 teaspoons Italian seasoning
2 teaspoons dried basil
Salt and freshly ground black pepper to taste
2 fresh tomatoes, diced—or 1 can diced tomatoes
1 cup crumbled feta cheese, optional but delicious

1. Prep the oven — Preheat to 400 degrees F.
2. Cook the rice — Bring stock to boil in a medium saucepan over medium-high heat. Stir in rice, reduce heat to low, cover, and simmer for about 20 minutes or until all liquid is absorbed. Remove from heat and set aside.
3. Meanwhile, roast the peppers — Arrange peppers cut side down on a baking sheet and roast for 25 to 30 minutes. When peppers are tender and skin starts to brown, transfer the baking sheet to the cooling rack. Be sure to leave the oven on.
4. Make the filling — While the peppers roast, heat olive oil in a medium skillet over medium-high heat. Sauté onion for 2 to 3 minutes, adding in basil, Italian seasoning, salt, and pepper as you go. Add tomato and cook, stirring occasionally for another 5 minutes. Add cooked rice, stir till well combined, and continue cooking until heated through. Remove pan from heat and stir in feta cheese, if using.
5. Finish the peppers — Spoon filling mixture into pepper halves. Return the baking sheet to the oven for 5 minutes. Serve piping hot.
Color Your World
Red, green, or yellow—all bell pepper varieties work great in this recipe. We like to use a mix of all three to add a fun splash of color to any meal.
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