Ingredient
1 cup of water
1/2 cup uncooked Arborio rice
2 green peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon of salt
1 pinch of ground black pepper
1 diced tomato
1/2 cup crumbled feta cheese
Preparation!
Preheat the oven to 400 degrees. Lightly grease a baking sheet.
In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce the heat, cover and simmer for 20 minutes. Remove from heat and set aside.
Place peppers, cut side, on prepared baking sheet. Roast for 25 to 30 minutes in the preheated oven, or until the skin begins to brown.
While the peppers are roasting, heat the oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt and pepper in the 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 the heat, stir in the feta cheese and pour the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.