Stuffed Peppers My Way Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 2 servings.

• 1 cup water
• 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
• cup crumbled feta cheese

Directions

1. Preheat the oven to 400F (200C). Lightly grease a baking sheet.
2. Bring water to a boil in a medium saucepan. Stir in rice, then reduce heat to low, cover, and simmer until the liquid is absorbed, about 20 minutes. Once done, remove from heat and set aside.
3. Meanwhile, place the halved peppers cut-side down on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until tender and the skin begins to brown.
4. While the peppers are roasting, heat olive oil in a medium skillet over medium-high heat. Add the sliced green onions, basil, Italian seasoning, salt, and black pepper. Cook, stirring occasionally, for 2 to 3 minutes until the onions begin to soften.
5. Add the diced tomato to the skillet and cook for another 5 minutes, allowing the tomato to soften and release its juices.
6. Stir in the cooked rice and heat through, about 2 minutes.
7. Remove the skillet from heat and mix in the crumbled feta cheese, allowing it to melt slightly into the rice mixture.
8. Carefully spoon the rice mixture into the roasted pepper halves, filling them generously.
9. Return the stuffed peppers to the oven and bake for an additional 5 minutes, or until the peppers are warmed through.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.