Stuffed Bell Peppers

This post is well overdue because this is a super tasty dinner that I should have posted immediately after cooking the first time! I've always wanted to try stuffed bell peppers but thought I didn't have the time or skills to make them...WRONG, these were both delicious and simple! I found a great recipe and tweaked it only slightly. Hope you enjoy!

1 cup water
1/2 cup uncooked Arborio rice

2 bell peppers, halved and seeded

1 tablespoon olive oil

2 garlic cloves, minced

1/2 onion, chopped

1/4 cup of chopped mushrooms

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

1 pinch ground black pepper

1 tomato, diced

1/2 cup crumbled feta cheese

Start the party by preheating your oven to 400 degrees and lightly grease a baking sheet.

Now, work on the rice. Bring your water to a boil, stir in the rice then reduce heat and cover. Just simmer for about 20 minutes. I must admit, I had to do this part twice. Rice is my Achilles' heel!

Take your bell pepper halves and place them cut-side down on the baking sheet. Roast for 25-30 minutes, or until tender and skin starts to brown a bit.

While your peppers are rockin', heat your olive oil in a skillet over medium/high heat. Cook your garlic, onions, mushrooms, basil, Italian seasoning and salt/pepper for 2-3 minutes.

Then, stir in your tomato and cook for 5 additional minutes.

Spoon in your cooked rice and stir until heated through.

Remove from heat and mix in the feta cheese before scooping heaping spoonfuls into your pepper halves.

Return to the oven for 5 minutes. Serve immediately.