Monday, October 1, 2012

Stuffed Green Peppers

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


  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  2. 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.
  3. 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. 
  4. 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.
  5. 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!

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