Stuffed Peppers My Way
This rice-stuffed pepper recipe is made with roasted green bell peppers filled with a mixture of Arborio risotto, tomatoes, herbs, and feta cheese.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Grease a baking sheet very lightly.
Using a medium saucepan, bring water to a boil.
Stir in the rice.
Reduce heat, cover, and simmer for about 20 minutes or until liquid is absorbed.
Heat has been removed; set aside.
Place the peppers on the prepared baking sheet, cut-side down, in the meantime.
Roast for 25 to 30 minutes in a preheated oven, or until the skin starts to brown.