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Risotto-Stuffed Peppers

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
2 servings
Dinner
Risotto-Stuffed Peppers
Ingredients
  • 1 cup water
  • 1/2 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
  • 1/2 cup crumbled feta cheese
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
To prevent sticking, lightly spray a baking sheet with non-stick cooking spray.
3
In a large saucepan, bring water to a rolling boil. Add rice and stir well. Lower the heat, cover the saucepan, and let it simmer until all the liquid has been absorbed, approximately 20 minutes.
4
While the rice is cooking, position peppers cut-side down on the prepared baking sheet. Place them in the oven to roast until they are tender and their skin starts to develop a golden brown color, taking around 25 to 30 minutes.
5
Simultaneously, heat oil in a medium-sized skillet over high heat. Cook and stir sliced onions, fresh basil leaves, Italian seasoning, salt, and pepper in the oil for 2 to 3 minutes.
6
Add diced tomatoes to the skillet and cook for an additional 5 minutes. Combine cooked rice with the tomato mixture, stirring until heated through.
7
Remove from heat and mix in crumbled feta cheese. Spoon the rice mixture into pepper halves.
8
Return the peppers to the oven for a short period, warming them through and making sure they are hot before serving.