1 cup water,
1/2 cup uncooked Arborio rice,
2 green bell peppers, halved and seeded,
1 tablespoon olive oil,
2 green onions, thinly sliced,
1 teaspoon dried basil,
1 teaspoon Italian seasoning,
1 teaspoon salt,
1 pinch ground black pepper,
1 tomato, diced,
1/2 cup crumbled feta cheese
1- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2- In a medium saucepan, bring water to a boil. Stir in the rice.
3- Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
4- Place the peppers cut-side down on the prepared baking sheet.
5- Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
6- While the peppers are roasting, heat oil in a medium skillet over medium-high heat.
7- Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.
8- Stir in the tomato, and cook for 5 minutes.
9- Spoon in the cooked rice, and stir until heated through.
10- Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
11- Return to the oven for 5 minutes. Serve immediately.