Mediterranean Stuffed Peppers
Serving Size / Yield
- 1 C. water
- 1/2 C. brown rice, uncooked
- 2 bell peppers, tops removed
- 2 green onions, thinly sliced
- 1 tsp. dried basil
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1 pinch ground black pepper
- 1 tomato, diced
- 1/2 C. crumbled feta cheese
Preheat oven to 400 degrees. Grease a baking sheet.
In a saucepan, boil water. Stir in the rice. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, and set aside. Rice may be slightly undercooked, this is okay.
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 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.