Delightful stuffed bell peppers filled with a savory rice and vegetable mixture, topped with creamy feta cheese, perfect for a wholesome dinner.
Ingredients
4 pieces bell peppers
1 cup rice
2 cups water
1 medium onion
1 tablespoon fresh basil
1 teaspoon Italian herbs
1 cup feta cheese
1 can diced tomatoes
2 tablespoons oil
to taste salt
to taste pepper
Method
Preheat your oven to 400°F (200°C) and prepare a baking tray with a light coating of oil.
In a saucepan, bring water to a rolling boil. Stir in the rice, lower the heat, cover, and let it simmer for around 20 minutes until the water is completely absorbed. Once finished, remove from heat and set aside.
While the rice is cooking, take your bell peppers, slice them in half, and place them cut-side down on the prepared baking tray. Roast them in the oven for 25 to 30 minutes until they are soft and their skins begin to caramelize.
In a skillet over medium-high heat, add a splash of oil and sauté chopped onions, fresh basil, Italian seasoning, salt, and pepper for 2 to 3 minutes until the mixture becomes aromatic.
Stir in the diced tomatoes and let them cook for another 5 minutes. Then, add the cooked rice, mixing everything until well combined and heated through.
Take the skillet off the heat, gently incorporate crumbled feta cheese, and carefully fill the roasted pepper halves with the flavorful mixture.
Place the stuffed peppers back in the oven for an additional 5 minutes to ensure they are warmed throughout.
