Stuffed peppers don’t have to be beefy and ponderous. This recipe, which fills red bells with a savory filling of cooked rice, ground chicken, grated carrot, onion, and corn, is rich, satisfying, and definitely un-heavy. Crumbled feta gives the filling lots of added flavor; a final sprinkling of the cheese gives them character. You’ll need cooked rice for this recipe—our Basic Steamed White Rice works beautifully. Serve these stuffed peppers with a simple Mixed Greens Salad.