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Stuffed Peppers My Way

Stuffed Peppers My Way

Cost $6, save $8

Source: Recommended by CookPal

  • 35 Min
  • 2 Servings
  • $6

INGREDIENTS

  • Main Ingredients

    • 💧 1 cup water
    • ½ cup uncooked Arborio rice
    • 2 green bell peppers, halved and seeded
    • 1 tablespoon olive oil
    • 2 green onions, thinly sliced
    • 1 teaspoon dried basil
    • 1 teaspoon Italian seasoning
    • 🧂 1 teaspoon salt
    • 1 pinch ground black pepper
    • 🍅 1 tomato, diced
    • ½ cup crumbled feta cheese

STEPS

1

Preheat the oven to 400°F (200°C). Lightly grease a baking sheet.

2

Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.

3

Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes.

4

While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.

5

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

6

Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.

7

Return peppers to the oven until warmed through, about 5 minutes.

NUTRIENTS

Per 1 serving

🔥

385

Calories

  • 11
    Protein
  • 53
    Carbs
  • 15
    Fats

💡 For more protein, consider adding cooked ground turkey or chicken to the filling.If you don’t have Arborio rice, substitute with long-grain or jasmine rice for a slightly different texture.Use red or yellow bell peppers for a sweeter flavor.Store leftovers in an airtight container in the refrigerator for up to 2 days.