Stuffed Peppers My Way


11 Apr 2016
Posted By   Alice Whitlock

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

Cooking Instructions
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.