Stuffed Peppers My Way

This rice-stuffed pepper recipe is made with roasted green bell peppers filled with a mixture of Arborio risotto, tomatoes, herbs, and feta cheese.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 385 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 pinch ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 tomato, diced
• 2 green onions, thinly sliced
• 2 green bell peppers, halved and seeded
• 0.5 cup crumbled feta cheese
• 0.5 cup uncooked Arborio rice

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

Step 7

Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.