Rice With Roasted Red Peppers, Black Olives & Feta

Name: Rice With Roasted Red Peppers, Black Olives & Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper, roasted; 1 1/2 cups long-grain white rice; 1 tablespoon olive oil (or less); 3 green onions, chopped with green; 1 clove garlic, minced; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh lemon juice; 3 tablespoons sun-dried tomatoes, chopped, softened; 3 tablespoons kalamata olives, chopped and pitted; 1/4 teaspoon black pepper, freshly ground (or to taste); 1/4 cup feta cheese, crumbled; to taste fresh parsley (to garnish)

Servings: persons

1 large red bell pepper, roasted
1 1/2 cups long-grain white rice
1 tablespoon olive oil (or less)
3 green onions, chopped with green
1 clove garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
3 tablespoons sun-dried tomatoes, chopped, softened
3 tablespoons kalamata olives, chopped and pitted
1/4 teaspoon black pepper, freshly ground (or to taste)
1/4 cup feta cheese, crumbled
to taste fresh parsley (to garnish)

1
Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
2
Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
3
Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
4
Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
5
Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
6
In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
7
Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
8
Refrigerate any leftovers and serve cold.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large red bell pepper, roasted, 1 1/2 cups long-grain white rice, 1 tablespoon olive oil (or less), 3 green onions, chopped with green, and more.

Yes, Rice With Roasted Red Peppers, Black Olives & Feta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!