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Stuffed Peppers My Way
Stuffed Peppers My Way
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious roasted green bell peppers filled with flavorful Arborio risotto, juicy tomatoes, fresh herbs, and creamy feta cheese.
Ingredients:
  • 1 tomato, diced
  • 1 cup water
  • 0.5 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 pinch ground black pepper
  • 0.5 cup crumbled feta cheese
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and give the baking sheet a gentle greasing.
  • In a saucepan, bring water to a lively boil. Add in rice, then lower the heat, cover, and let it simmer until all liquid is absorbed, around 20 minutes. Once done, take it off the heat and set it aside.
  • Place the peppers cut-side down on the baking sheet and roast in the preheated oven until tender and the skin begins to brown, about 25 to 30 minutes.
  • Roast the peppers and simultaneously in a skillet, sizzle onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes over medium-high heat.
  • Add fresh, juicy tomatoes and let them simmer for 5 minutes. Gently fold in the fragrant cooked rice until it's heated through.
  • Take the pan off the heat, gently fold in the creamy feta cheese, and generously fill the pepper halves with the flavorful mixture.
  • Place the peppers back in the oven to warm for about 5 minutes.

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