Arborio stuffed peppers

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INGREDIENTS:

3 cups water

1/2 cup uncooked Arborio rice

4 red bell peppers, topped and seeded

1 T olive oil

2 green onions, thinly sliced

2 tsp basil

1 tsp salt

1 pinch ground black pepper

1 tomato, diced

1/2 cup crumbled feta cheese

 

DIRECTIONS:

1.    Preheat oven to 400F. 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. OR, put

the rice in a covered casserole dish with the water and bake it at 400F for 30

minutes. Let stand 5 minutes - the rice is done!

3.    Place the peppers cut-side down on the prepared baking sheet. Roast 25-30

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, salt, and pepper in oil for 2-3

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.

 

 

 

 

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