Stuffed Peppers My Way

Ingredients

• 1 cup water
• 0.5 cups uncooked Arborio rice
• 2 greens bell peppers , halved and seeded
• 1 tablespoon olive oil
• 2 greens onions , thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 tomato , diced
• 0.5 cups crumbled feta cheese

Instructions

1. 1

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

2. 2

   Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.

3. 3

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

4. 4

   While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.

5. 5

   Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through.

6. 6

   Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.

7. 7

   Return peppers to the oven until warmed through, about 5 minutes.