Stuffed Peppers My Way You Have To Try

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Wednesday, August 15, 2012

Stuffed Peppers My Way

"Roasted green bell peppers are full of feta cheese and a mixture of rice and green onions."

Ingredients :

1 cup water
half of 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
half of cup crumbled feta cheese

Instructions :

Prep : 20M	Cook : 2M	Ready in : 1H

Preheat oven to four hundred levels F (200 levels C). Lightly grease a baking sheet.
In a medium saucepan, carry water to a boil. Stir in the rice. Reduce heat, cowl, and simmer for 20 mins. Remove from warmness, and set aside.
Place the peppers reduce-side down at the organized baking sheet. Roast 25 to half-hour in the preheated oven, or till tender and pores and skin starts offevolved to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-excessive heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for two to three mins. Stir inside the tomato, and cook for 5 minutes. Spoon within the cooked rice, and stir until heated via. Remove from warmth, blend in the feta cheese, and spoon the combination into the pepper halves.
Return to the oven for five mins. Serve right away.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it frivolously, and make easy-up less difficult.

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