STUFFED PEPPERS MY WAY

 

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Ingredients

  • 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

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a medium saucepan, bring water to a boil. Stir in the rice.
  • Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
  • Place the peppers cut-side down on the prepared baking sheet.
  • Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  • While the peppers are roasting, heat oil in a medium skillet over medium-high heat.
  • Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.
  • Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through.
  • Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  • Return to the oven for 5 minutes. Serve immediately.

Notes

Categories: Appetizer 
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