Fire Side: Stuffed Roasted Peppers

Prep: 20 minutes
Cook: 40 minutes
Makes: 6 servings

3 cups water
1 1/2 cups uncooked arborio rice
6 bell peppers, top cut off and seeded
3 tablespoon olive oil
6 green onions, thinly sliced
3 tsp dried basil
3 tsp italian seasoning
3 tsp salt
3 pinches black ground pepper
3 tomatoes, diced
1 1/2 cups feta cheese, crumbled

1) Preheat oven to 200C.  Line or grease a baking sheet.

2) In a medium sized saucepan, bring water to a boil.  Stir in the rice, reduce heat, cover and simmer for 20 minutes.  Remove from heat and set aside.

3) Place the peppers cut side down onto baking sheet.  Roast for 25 - 30 minutes or until tender and the skin starts to brown.

4) While the peppers are roasting, heat oil in a medium pan over medium - high heat.  Cook the onions, basil, italian seasoning, salt and pepper in oil for 2 - 3 minutes.  Stir in the tomato and cook for 5 minutes.  Spoon in the cooked rice and still till heated through.  Remove from the heat, mix in the feta and spoon into peppers.

5) Return to the oven for 5 minutes and serve.

(For smaller peppers, don't pre cook, just cut off top, use a cake icing piping nozzle to stuff them and heat through).


Source: Sandy from All Recipes.com