Chrissie's Stuffed Peppers
Ingredients:
2 large green bell peppers
1/2 cup uncooked Arborio rice
1 cup water
2 Tbs olive oil
3 green onions sliced thin
1/2 cup crumbled feta cheese
1 tsp dried basil
1 tsp italian seasoning
1 tsp salt
1 tomato diced
pinch of ground black pepper
Directions:
2 large green bell peppers
1/2 cup uncooked Arborio rice
1 cup water
2 Tbs olive oil
3 green onions sliced thin
1/2 cup crumbled feta cheese
1 tsp dried basil
1 tsp italian seasoning
1 tsp salt
1 tomato diced
pinch of ground black pepper
Directions:
Preheat Oven to 400 and cut peppers in half (clean out inside of seeds). Roast peppers cut side down on a greased baking sheet for about 25 minutes. (should start to brown slightly)
Bring 1 cup water to a boil, add rice, cook, and set aside.
Heat olive oil. Saute onions, salt & pepper, italian seasoning, and basil for about 5 minutes. Add diced tomato, rice, and feta. Stir together and let cook over low heat a few more minutes to let the flavors blend.
Spoon mixture into peppers and serve immediately!
Bring 1 cup water to a boil, add rice, cook, and set aside.
Heat olive oil. Saute onions, salt & pepper, italian seasoning, and basil for about 5 minutes. Add diced tomato, rice, and feta. Stir together and let cook over low heat a few more minutes to let the flavors blend.
Spoon mixture into peppers and serve immediately!
Cooking Ahead!
With a crazy week approaching, I knew that I wouldn't have much time to spend in the kitchen. So I rallied up a few recipes and spent two hours working ahead. With the help of 2 skillets, 1 crockpot, 1 magic baker, and a couple of good ole casserole dishes, I took multi-tasking to a whole new level. The outcome: Stacked Mexican Tacos, Island Pork Tenderloin, Black Bean and Corn Enchiladas, and a spaghetti squash for good measure. Tupperwared and ready to go, this cooking venture is sure to pay off when the crazy week begins!
No comments:
Post a Comment