Fire-Roasted Stuffed Peppers

  • Total Time: 20 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

This grilled version of stuffed peppers brings the flavor, combining spicy curry and cooling feta with brown rice, tomatoes and chickpeas.

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1. An hour or so before grilling, combine rice with diced tomatoes, water, and curry powder in a pot. Bring to a boil, reduce to a simmer, cover, and let cook until the liquid has absorbed and rice is tender, 40 to 50 minutes.

2. Remove the cooked rice from the stove top and stir in the feta cheese, chickpeas, and minced parsley.

3. Preheat the grill to medium-low. Cut the peppers in half lengthwise and remove any seeds/pith. Divide the rice mixture among the halves.

4. Transfer the peppers to the grill and cook until the peppers are tender and charring, 6 to 8 minutes. Move to indirect heat and let cook until the cheese is warm and soft, another 4 to 5 minutes. Remove from heat and serve.

Quick cooking brown rice can also be used. Reduce water to ¾ cup and follow the cooking time instructions on the bag.


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