Ingredient!
1 cup of water
1/2 cup uncooked Arborio rice
2 green peppers, halved and sown
1 tablespoon olive oil
2 green onions, cut into thin slices
1 teaspoon dried basil
1 teaspoon of Italian herbs
1 teaspoon of salt
1 pinch of ground black pepper
1 tomato, diced
1/2 cup of crumbled feta cheese
Preparation!
Preheat the oven to 400 degrees. Lightly grease a baking sheet.
Boil water in a medium-sized pan. Stir in the rice. Turn down the heat, cover and let it simmer for 20 minutes. Remove from heat and set aside.
Place the peppers with the cutting side down on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until soft and the skin starts to brown.
While the peppers are burning, heat the oil in a medium-sized frying pan over medium-high heat. Cook the onions, basil, Italian herbs, salt and pepper in oil for 2 to 3 minutes. Stir in the tomato and cook for 5 minutes. Put the cooked rice in the pan and stir until it is heated. Remove from heat, mix the feta cheese and scoop the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.