Stuffed Peppers My Way The Best Recipes

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Stuffed Peppers My Way

"Roasted inexperienced bell peppers are stuffed with feta cheese and a combination of rice and green onions."

Ingredients :

1 cup water
1/2 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
1/2 cup crumbled feta cheese

Instructions :

Prep : 20M	Cook : 2M	Ready in : 1H

Preheat oven to 400 levels F (2 hundred ranges C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir within the rice. Reduce warmth, cover, and simmer for 20 mins. Remove from warmth, and set apart.
Place the peppers cut-side down at the organized baking sheet. Roast 25 to 30 minutes within the preheated oven, or till gentle and pores and skin begins to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-excessive warmness. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to three mins. Stir in the tomato, and cook for five mins. Spoon in the cooked rice, and stir till heated through. Remove from warmness, mix within the feta cheese, and spoon the aggregate into the pepper halves.
Return to the oven for five mins. Serve straight away.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook dinner it flippantly, and make smooth-up less difficult.

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