Ingredients
2
2 servings
- •1 cup water
- •0.5 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
- •0.5 cup crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.
- Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes.
- While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.
- Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through.
- Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.
- Return peppers to the oven until warmed through, about 5 minutes.
Nutritional Facts
Per 2 servings
- Calories: 385
- Carbohydrate: 53g
- Fat: 15g
- Fiber: 5g
- Protein: 11g
- Sugar: 6g
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