Page 61 - 2016TOHCookbook

Stuffed Peppers
Bowe Family | READING, MA
“This recipe comes together quickly and can be dairy-free if the feta cheese
is omitted. The flavors are delicious and the recipe is easily doubled. Enjoy!”
SUSAN BOWE
INGREDIENTS
Serves 4
1 cup water
1⁄2 cup Arborio rice
2 green bell peppers, cut in half lengthwise, seeded 1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
Pinch of ground black pepper
1 tomato, diced
1⁄2 cup crumbled feta cheese (optional)
PREPARATION
1. Preheat oven to 400°F. Lightly grease a baking sheet.
2. In a medium saucepan over high heat, bring the water to a boil. Stir in the rice. Lower the heat to low, cover and simmer for 20 minutes. Remove from heat and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Bake until tender and skins begin to brown, 25 to 30 minutes.
4. While the peppers cook, heat the oil in a medium skillet over medium-high heat. Add the onions, basil, Italian seasoning, salt and pepper and cook 2 to 3 minutes. Stir in the tomato and cook for 5 minutes. Add the cooked rice and stir until heated through. Remove from heat and mix in the feta cheese, if desired. Divide the mixture among the pepper halves.
5. Return the filled peppers to the baking sheet and bake for 5 minutes. Serve immediately.
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