4 medium green bell peppers
2 cups cooked brown basmati rice
1 cup canned pinto beans, rinsed and drained
¾ cup finely chopped onion
¾ cup corn kernels (fresh or frozen)
½ cup (2 oz.) crumbled Feta cheese
½ tsp. dried basil
Salt and freshly ground black pepper, to taste
2 tsp. olive oil
1 tsp. lemon juice
Preheat the oven to 375 degrees.
Spray an 8-inch square baking dish with cooking spray.
Cut the tops off the bell peppers and set them aside.
Remove the seeds.
To help the peppers stand firmly, trim a thin slice from the bottom, taking care not to cut through.
In a large bowl, combine the rice, beans, onion, corn, Feta, basil, salt and pepper.
Spoon the filling into the bell peppers, packing them lightly.
Place the peppers in a baking dish and cover them with the reserved tops.
Place the baking dish on the middle rack in the oven.
Carefully add water to the baking dish to a depth of 1 ½ inches.
Bake until the peppers are soft when pierced with a knife, about 45 minutes.
Remove the pepper tops and discard.
In a small bowl, combine the oil and lemon juice and spoon over the peppers.
Let the stuffed peppers stand for 20 minutes before serving.