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.
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.
- Preheat oven to 200 degrees C. Lightly grease a baking sheet.
- 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.
- 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.
- 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.
- Return to the oven for 5 minutes. And enjoy immediately!
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