A great and mildly healthy snack.
The Good: Makes a tasty appetizer or goes fairly as a meal.
The Bad: Takes a bit of time and can be somewhat tricky to cook everything just right.
The Ugly: If we timed it out right, we would have made this recipe from our own grown peppers...
Suggestions Before Starting:
Basically, we like to have everything as ready as can be before starting anything. That means dicing the tomatoes, cutting the peppers, etc so it's all ready to go.
Recipe Total Time: 1 hour +/- 10 minutes of piddle time
Recipe Yields 2 Servings
Preheat Oven: 400 degrees
- 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 F. 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.
|Diced up them tomatoes!|
|Before we started: cut the peppers in half and de-seeded them.|
The brown comes from after the roasting step.
|After mixing all the ingredients in the skillet. Things start to|
smell pretty good right about now.
|The finished product!|