Stuffed Bell Peppers
Author: Summer // Category: Bell Peppers, Feta, Main Dish, Rice, Side Dish, Vegetables
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 (I used 1/2 yellow onion instead)
1 teaspoon dried basil
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1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced (I used 1/2 can diced tomatoes)
1/2 cup crumbled feta cheese
Pork sausage made this dish even better!
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DIRECTIONS:
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. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside. |
3. | 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. |
4. | 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. |
5. | Return to the oven for 5 minutes. Serve immediately. Original Recipe found here. |