Stuffed Peppers My Way

Name: Stuffed Peppers My Way
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters uncooked Arborio rice; 1 teaspoon dried basil; 118 milliliters crumbled feta cheese; 2 green bell peppers, halved and seeded; 2 green onions, thinly sliced; 1 pinch ground black pepper; 1 teaspoon Italian seasoning; 1 Tbsp olive oil; 1 teaspoon salt; 1 tomato, diced; 237 milliliters water

Stuffed Peppers My Way requires approximately 1 hour from start to finish. This recipe serves 2. One portion of this dish contains about 11g of protein, 16g of fat, and a total of 383 calories. It is a good option if you're following a gluten free and vegetarian diet. If you have arborio rice, green onions, bell peppers, and a few other ingredients on hand, you can make it.

Instructions

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

Equipment you will use

Baking Sheet

Oven

In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Remove from heat, and set aside.

Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

Ingredients you will need

Peppers

Equipment you will use

Baking Sheet

Oven

While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through.

Ingredients you will need

Italian Seasoning