For me, finding a new delicious recipe to add into my dinner rotation is a minor victory that is cause for a major celebration. Tonight we introduced a healthy and simple dish into our lives that made me want to jump for joy. It packed a serious flavor punch, was incredibly easy to make, and the ingredients were pretty inexpensive too. The salty taste of the feta mixed with the sweetness of the pepper proved to be a killer combo and it was super filling for such a simple dish.
It took a little time to roast the peppers and make the rice, but you can do that all simultaneously while enjoying a glass of wine and catching up on your day!
Stuffed Peppers My Way from AllRecipes.com
- 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
- Preheat oven to 400 degrees. Lightly grease a baking sheet.
- 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.
- 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.
- 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. 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.
Makes 2 servings.