Delicious Stuffed Peppers

Delicious Gluten-free Stuffed Peppers | The Baking Beauties

I have a confession. For the first 30ish years of my life, I was a picky eater. We’re talking no onions. No peppers. No mushrooms. And definitely not any different kinds of cheeses & veggies. Phew…now I feel better. :)

The good news is, I made a choice to try new things, new flavours, and new textures. It doesn’t mean I like them all, but at least I’m willing to try. The other day, I had a salad with goat cheese on it. I don’t think I’ve ever had goat cheese before, but boy, was it ever good! It definitely won’t be the last time, I will have to look for ways to incorporate that into a dish.

I like to have my kids try new things too. They don’t have to like it, but they have to try it. My daughter doesn’t like rice, and she loved these Delicious Stuffed Peppers, well, the filling for them, she wasn’t a fan of the pepper itself. But at least she tried it. So proud of her. :)

Delicious Stuffed Peppers
  • 1 cup water
  • 1/2 cup white & wild rice mixture (recipe calls for Arborio, but I didn't have any at home)
  • 2 green bell peppers, halved and seeded
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 tomato, diced
  • 1/2 cup crumbled feta cheese
  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet (or line with parchment paper, I love using parchment paper).
  2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat and set aside.
  3. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin starts to turn brown.
  4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt and pepper in oil for 2-3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  5. Return to the oven for 5 minutes. Serve immediately.




  1. Susan says

    this looks delicious. I'm glad you made a confession and that you feel were a picky eater!! Now that you have children of your own, things just look a little different and you want them to at least try things. Glad you decided to step up to the plate and try different things yourself!! I'm proud of your accomplishment

  2. Tasty Eats At Home says

    These stuffed peppers look great! I have never been a picky eater, but even I have found that things I didn't like in my childhood are now some of my favorite things to eat! (lentils, anyone?) However, I live with picky eaters, so I have to cook in spite of (or to accommodate, depending on my mood) them!

  3. Tami says

    MMMM yummy!!! My mother always cook them, but she doesn't cut them in half, she just makes a little hole at the top and fill them :-)

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