Stuffed Peppers With Red Rice, Chard and Feta

Like most people I added seasoning; I also swapped in wild rice, added jalapeno and pine nuts, and ditched the cheese. Mostly I like the cooking method as it's less fiddly than having to precook the peppers, and I liked the sauce it produced as well.

Added 1 lb. Ground venison Omitted cheese Subbed cilantro for mint Delicious

Follow notes closely. Needs more umph.

I agree with the other comments, this dish was super bland. I would recommend adding your own spices and some tomato sauce. Also, the red rice took almost an hour to cook.

Really disliked this recipe. Red rice takes a very long time to cook. VERY long; don't believe the time stated on the package. Wasn't really edible even after it had cooked for an hour.

I also thought it looked bland, so I added ground pork and chopped pistachios. Also, I used a red rice packet that came seasoned with herbs. Luckily, those herbs blended with the overall "Greek" flavor that I was shooting for. And I used way more feta than called for. I liked it!

I blanched the peppers in seasoned water, used a wild and brown rice mix instead of red, added some sautéed onion to the rice, and baked the stuffed peppers about 30 minutes at 375, brushed with lemon olive oil. I threw a topping of crumbs and grated cheese on for some contrast. This is a very adaptable recipe, but the feta, mint, and greens are the core flavors.

I agree with Kris, it is bland and needs the herbs. I also added 1/2 a cup of canned Romano beans to make it a complete protein dish.

I saw other notes saying this would be bland so I made the following changes: - used 1.5 cups rice instead of 2 - used 1/4 tsp sumac, 1/2 tsp curry powder, 1/2 tsp turmeric - omit mint - add 1 minced jalapeño Result was spicy and absolutely delicious!

Ultimately adaptable! Heeded the "bland" warnings, as I like "flavorful." No feta available, so I subbed capers. Subbed a cup of black lentils for half the rice, and added 3/4 lb. lean ground beef. Fresh garden herbs: Greek oregano, sage leaves, mint. Dried basil and thyme. Seasonings: salt, pepper, garlic powder, sweet paprika, turmeric, cinnamon, ginger, and a light shake of habanero powder. Simmered over an hour. TASTY!! The lemon/tomato broth was the perfect juice for this concoction.

Very bland even with using others suggestions of adding a makeshift greek seasoning. I browned some ground turkey with onions and the seasoning and added that to the rice mixture. There was also waaaay too much rice. We ended up having leftover filling that we just kind of ate off of with fried eggs, sans pepper.

I followed another note here and added berbere spice and diced onions to the swiss chard and garlic. Also tossed in a few mushrooms. It was delicious! Although next time I will make more sauce since mine burned in the pan.

Very easy to make and the filing is limited only by your imagination. I prefer steaming (vs. roasting) the peppers as it infuses the entire dish with the flavors of the broth.

These chard and red rice stuffed peppers were delicious. Based on feedback from other reviews I sauteed a small diced hot pepper along with the garlic to add a bit more spice. I also upped the amount of feta to 4oz. Rather than tomato paste, I used 1/3 cup tomato sauce, since I never finish a can of tomato paste if I only take a tablespoon. Other than these modifications, I followed the recipe as written.

I too found this bland the first time around. I made a kind of Greek seasoning mix (dried oregano, basil, thyme, cinnamon, nutmeg) and added when mixing chard and rice. Amazing!