Stuffed Peppers

So its yet another stuffed pepper post, only this time its healthy. I was at the gym yesterday, n picked me a weight watchers magazine to surf through while I was trying to burn off that mars bar I polished earlier. I came across this stuffed peppers recipe, which they made with tabbouleh and halloumi. I liked it almost instantly and knew i had to make it for lunch. Only i chose to make it with Uncle Ben’s Rice and feta cheese. Uncle Ben’s Rice is delicious way to support a healthy heart and a well-balanced diet. It’s all natural and 100% whole grains – plus, it’s low in fat, high on taste and is a natural source of fiber. My hubby loves this par boiled rice and I always find myself taking an extra helping compared to the regular Thai or Basmati rice. And the coloured peppers are packed with antioxidants, the more colour you include in your meal the better it is. Antioxidants are those chemicals in food that that give the tomatoes the red sheen, broccoli that lush green, and eggplant that deep purple colour. These nutritional superheros help against age defying, cancer and heart disease. Different antioxidants tackle different concerns. So the best is to include as many fruits and vegetables of different colours in your diet. I found this meal very balanced with the coloured peppers taking care of the antioxidants, the feta cheese – calcium, mushrooms – rich in fiber,protein and vitamin B and the rice – whole grain , and the sharp Thai basil to life it all up.


Serves 2

  • 10 button mushrooms halved
  • 2 tomatoes
  • 2 garlic cloves slices
  • olive oil to drizzle
  • 2 coloured peppers
  • 1 cup Uncle Ben’s Rice
  • 1 tsp of smoked paprika and cumin
  • Handful of Thai basil
  • 50 gms Feta Cheese

Preheat the oven to 180 C . Place the mushrooms, tomatoes and garlic on a baking tray, season with salt and drizzle some olive oil and let it roast for 10 mins on the top shelf. Side by side put in the oven in another baking dish, halve and season the peppers, drizzled with oil. Remove the tomatoes but let the peppers roast till well coloured and soft. Prepare the rice as per packet instructions and when ready add the cumin and paprika to them. This tastes really good specially with the sweet and caramelized peppers. Now mix in the mushrooms and tomatoes. Stuff the peppers and add on the feta cheese and basil. Return to the oven for 15 mins till, the cheese just about melts and all the flavours are well infused into each other. Serve garnished with extra basil leaves.

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Comment :

Wow love the colours and looks so delciious.

so gorgeously colorful – wonderful at such a dreary time of year and soo scrumptiously good too. i love stuffed peppers so keep em coming!

Looks utterly beautiful and healthy. I’m sure my friends will be very impressed when I serve these 🙂 Lovely photos.

Oh wow, I’m loving those colours – very inspiring and gorgeous.

That looks so colorful and tasty! a great recipe!



So colorful and exotic! Lovely recipe!

Gorgeous! I am a huge fan of stuffed peppers … and this is an incredible recipe!

yes it’s colorful and creative to use bell pepper!! congratulation to your baby boy!!

May I have some?

Very appetizing looking, I just love to eat vegetable farcis. Even the vegetarian version, they all taste delicious.

LOVE rice-stuffed peppers. Thanks for the recipe. I wish we got more non-plain-jane-white-rice in the Philippines, though. (most) Everything’s so polished. (And you have to pay a premium for whole grain!)

You can never have too many stuffed peppers recipes Kate! Love the addition of the feta here.

Great colours and I love the charred bits of pepper, they have so much flavour!

I so love the flavours & colours in this ooh so appetising dish!


Eye candy! I just want to hold them by the stem and devour the whole thing in one bite!!


yum!! i love feta cheese…

You know what I love most about stuffed peppers? the stuffing! 🙂

Oooh, these look so wonderful. I love stuffed peppers. I will have to try them… Mmm!

I haven’t used Uncle Ben’s rice in so long I thought it was not around anymore!
Nice photos now I feel like making stuffed peppers!

Wonderful looking dish with colorful peppers. I love those peppers which makes every dish so appetizing and colorful! 🙂

Beautiful presentation and photos. Love how you split the peppers rather than the more typical stem-stand-stuff method. Very pretty. And I really like that Thai basil touch.

I just discovered your site and I musy say it is great. Gorgeous food and inspiring photographs

What a delicious recipe Kajal…
I’m a big fan of roasted peppers and with feta and basil it sounds even better… perfect recipe 🙂

Enjoy your evening!

WoW! Beautiful and delicious. You definitely know your food and nutrients and thank you for sharing all the information. The Mars bar had be laughing though =).

Colorful bell peppers! Your roasted bell peppers looks very delicious indeed! Nutritious too.

aren’t these a mini size? look very cute, and surely yummy and health!

Great choice to add the feta in there, although I believe I do have some halloumi left in the fridge so I might be making these with haloumi instead

They LOOK lovely……..Fancy myself some stuffed peppers now…with rice!

Very colourful and inviting dish..very healthy indeed..


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this post is very usefull thx!

Incredibly great post. Honest..

Peppers are a great healthy food that are often looked over. They taste great and are really low in calories. This is a great recipe.

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