Ingredient!
1 cup of water
1/2 cup unprocessed Arborio rice
2 green peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon of Italian herbs
1 teaspoon salt
1 knife-bound black pepper
1 tomato, cubes
1/2 cup crumbled feta cheese
Preparation!
Preheat oven to 400 degrees. Lightly grease on a baking sheet.
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.
Place the peppers on the prepared baking. Fry 25 to 30 minutes in the preheated oven, or until the tenderness and skin begin to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook onions, basil, Italian herbs, salt and pepper in oil for 2 to 3 minutes. Stir in the tomato and cook for 5 minutes. Spoon into cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese and rinse the mixture in the pepper halves.
Return to the oven for 5 minutes. Serve immediately.