Name: Stuffed Peppers My Way
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Water - 1 cup; Uncooked Arborio rice - ½ cup; Green bell peppers, halved and seeded - 2; Olive oil - 1 tablespoon; Green onions, thinly sliced - 2; Dried basil - 1 teaspoon; Italian seasoning - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - 1 pinch; Tomato, diced - 1; Crumbled feta cheese - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Peppers My Way

1. Water - 1 cup

2. Uncooked Arborio rice - ½ cup

3. Green bell peppers, halved and seeded - 2

4. Olive oil - 1 tablespoon

5. Green onions, thinly sliced - 2

6. Dried basil - 1 teaspoon

7. Italian seasoning - 1 teaspoon

8. Salt - 1 teaspoon

9. Ground black pepper - 1 pinch

10. Tomato, diced - 1

11. Crumbled feta cheese - ½ cup

How to cook deliciously - Stuffed Peppers My Way

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through. Dotdash Meredith Food Studios

6. Stage

Remove from heat, mix in feta cheese, and spoon mixture into pepper halves. Dotdash Meredith Food Studios

7. Stage

Return peppers to the oven until warmed through, about 5 minutes. TTV78