Stuffed peppers

Stuffed peppers




  • 1 cup water
  • 1/2 cup uncooked rice
  • 2 green peppers, halved and seeded
  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 1 tsp dried basil
  • 1 tsp all seasoning
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 1 tomato, diced
  • 1/2 cup crumbled feta cheese


Preheat oven to 200 degrees C. Lightly grease a baking tray.

Cook rice according to directions on the packet. Set aside.

Place the peppers cut-side down on the prepared baking tray. Roast for 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 medium skillet over medium-high heat. Cook the onions, basil, seasoning, salt, and peppers in oil for 2 to 3 minutes.

Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through.

Serving Suggestions


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