These stuffed peppers are filled with Arborio rice, tomatoes, green onions, and feta cheese, then roasted to perfection.
Ingredients
- water: 1 cup
- uncooked Arborio rice: 0.5 cup
- green bell peppers, halved and: 2 piece (seeded)
- olive oil: 1 Tbsp
- green onions: 2 piece (sliced)
- basil: 1 tsp (dried)
- italian seasoning: 1 tsp
- salt: 1 tsp
- pinch ground black pepper: 1 piece
- tomato: 1 piece (diced)
- crumbled feta cheese: 0.5 cup
Metric Conversion
Stages of cooking
-
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. TTV78
