stuffed peppers my way

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.