Rice with Roasted Red Peppers, Black Olives & Feta

Total Time
Prep 0 mins
Cook 0 mins

Low-Fat Rice with Roasted Red Peppers, Black Olives & Feta

Ingredients Nutrition


  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.


Most Helpful

Surprisingly fantastic! The combination of ingredients in this innocent-looking recipe go together outstandingly! I made this without the feta cheese, and used yellow onions, since I didn't have green. The roasted bell pepper adds superb flavour. I had to make do with dried parsley, but that didn't seem to compromise on the taste one bit. This one's for keeps, Dancer, thanks!

Anu May 18, 2002

Nice simple recipe that came together very quickly .. It was enjoyed by everyone, thanks

najwa January 10, 2004

Excellent! What a great mix of flavors. The only ingredient I didn't have on hand was the sundried tomatoes, so I was forced to leave those out. But it still came out wonderful. There was a terrific sale on red peppers at my market the week that I made this, so I had a WEALTH of roasted peppers on hand. Enjoyed it both hot and cold! Thanks, Dancer...

Kozmic Blues March 30, 2003

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