Stuffed Peppers with Feta
1 cup water
1/2 cup uncooked Arborio rice (I just use plain old minute rice and it turns out fine. I have no idea what Arborio rice is, so if you know, please enlighten me lol)
2 red/orange/yellow bell peppers, halved and seeded
1 tablespoon olive oil
1 bunch of green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning (here I use Italian dressing mix. It's a dry mix that comes in a packet. I already have a ton for another recipe and don't have Italian Seasonings, so I improvised)
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
DIRECTIONS
Preheat oven to 400 degrees. Lightly grease a baking sheet. 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.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Heat oil in a medium skillet. 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. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.
1/2 cup uncooked Arborio rice (I just use plain old minute rice and it turns out fine. I have no idea what Arborio rice is, so if you know, please enlighten me lol)
2 red/orange/yellow bell peppers, halved and seeded
1 tablespoon olive oil
1 bunch of green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning (here I use Italian dressing mix. It's a dry mix that comes in a packet. I already have a ton for another recipe and don't have Italian Seasonings, so I improvised)
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
DIRECTIONS
Preheat oven to 400 degrees. Lightly grease a baking sheet. 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.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Heat oil in a medium skillet. 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. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.
2 comments:
mmm! these sound delicious and very similar to something our bulgarian neighbors make! :) i'll let you know when i try it and how it turns out!
oh, and i don't know what kind of rice that is either so thanks for letting me know minute rice works just fine!
My mom makes stuff peppers, but usually just uses either American or cheddar cheese on top. She just uses rice and some other veggies, puts the mix in a green pepper cut in half, and bakes them in about 1/2 an inch of water so they don't burn. I don't eat the actual pepper it bakes in, but I love how the flavor of the pepper is in the rice mix.
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