Stuffed Peppers My Way

1. 1

   Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet.

2. 2

   Bring water to a boil in a medium saucepan, stir in rice, then reduce the heat, cover, and simmer until the liquid is absorbed, about 20 minutes; remove from heat and set aside.

3. 3

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

4. 4

   While the peppers roast, heat oil in a medium skillet over medium-high heat and cook, stirring, the onions, basil, Italian seasoning, salt, and pepper in the oil for 2 to 3 minutes.

5. 5

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

6. 6

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

7. 7

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

• Calories 915.39 kcal High
• Protein 25.53 g Good Source
• Carbs 135.94 g Moderate
• Total Fat 32.5 g High
• Saturated Fat 10.51 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 47.4 mg Moderate
• Sodium 1082.91 mg High
• Fiber 7.69 g Good Source
• Sugar 21.31 g High
• Added Sugar 0.0 g Low Source
• Calcium 202.17 mg Moderate
• Iron 6.33 mg Good Source
• Potassium 370.21 mg Low Source
• Vitamin A 236.7 mcg_rae Good Source
• Vitamin C 14.66 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Tomatoes 🍅
• Onions 🧅