These stuffed peppers are filled with Arborio rice, tomatoes, green onions, and feta cheese, then roasted to perfection.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::2
Yield::4 stuffed peppers
Ingredients
1 cup water
½ 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
½ cup crumbled feta cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.
Dotdash Meredith Food Studios
Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes.
Dotdash Meredith Food Studios
While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.
Dotdash Meredith Food Studios
Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through.
Dotdash Meredith Food Studios
Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.
Dotdash Meredith Food Studios
Return peppers to the oven until warmed through, about 5 minutes.
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