Stuffed Capsicums

1 cup water
½ cup uncooked white rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
1 onion, thinly sliced
1 teaspoon dried basil or oregano
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese, Parmesan cheese or any cheese in your fridge.


  1. Preheat oven to 200 degrees C. Lightly grease a baking sheet.
  2. In a medium 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 on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  4. While the peppers are roasting, heat oil in a pan over medium-high heat. Cook the onions, basil, salt, and pepper 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.
  5. Return to the oven for 5 minutes. And enjoy immediately!

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