Stuffed Peppers: Stuffed Peppers My Way | Submitted By: Sandy

1 cup water1/2 cup uncooked Arborio rice2 green bell peppers, halved and seeded1 tablespoon olive oil2 green onions, thinly sliced1 teaspoon dried basil1 teaspoon Italian seasoning1 teaspoon salt1 pinch ground black pepper1 tomato, diced1/2 cup crumbled feta cheesePreheat oven to 400 degrees F (200 degrees C). Lightly grease 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 cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately. Amount Per Serving  Calories: 402 | Total Fat: 15.3g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 402

Total Fat: 15.3gCholesterol: 33mgSodium: 1596mgTotal Carbs: 54.6g    Dietary Fiber: 4.8gProtein: 11g VIEW DETAILED NUTRITION
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Reviewed on Oct. 23, 2006 by Post-It Poet    Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these as well. What's great about this recipe is how much you can adapt the recipe. I like to make these peppers the night after making a stir fry, to use up extra cooked rice. I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra. These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Also, regular onions are fine if you don't have green onions on hand. Was this review helpful? [ YES ]
96 users found this review helpful Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these... So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic, and fresh basil, parsley and chives for 5 min then added small cut up pieces of chicken breasts. Let that sautee for 15 min also adding in cut up pieces of zucchini, brocolli, carrot, and 2 tomatoes. Added the feta and stuffed my pepps with this and topped with fresh grated parmesan cheese and cooked for the extra five minutes. (I did season rice mixture w/ sea salt, pepper, and paprika for some added spice) ABSOLUTELY delicious. Great base recipe to play with. Was this review helpful? [ YES ]
72 users found this review helpful So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic,... Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic with red onions, instead of green. I use fresh basil, when I have it. I ended up using a brown, medium grain rice since I did not have Arborio. To add extra moisture to the rice, I used a little vegetable broth. I also used a can of diced tomatoes, drained, in replace of the fresh tomato, which I also did not have at the time. I have made this at home many times, it is one of my 8 year old daughter's favorites! Was this review helpful? [ YES ]
30 users found this review helpful Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic... Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes. Was this review helpful? [ YES ]
23 users found this review helpful Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and...

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