3/24/2012 Basket - Meatless Stuffed Peppers

Meatless Stuffed Peppers
Uses from this basket: Tomato, green onion
Other produce: Peppers

• 2 cups water
• 1 cup uncooked rice
• 4 green bell peppers (or equivalent other peppers--Anaheim, small sweet, etc.), halved and seeded
• 2 T olive oil
• 4-6 green onions, thinly sliced
• 2 tsp dried basil
• 2 tsp Italian seasoning
• 2 tsp salt
• 1/4 tsp black pepper
• 2 tomatoes, diced or 20 cherry tomatoes, quartered
• 1 cup shredded cheese (I used an aged white cheddar)

Preheat oven to 400 degrees.

Bring water to boil in a saucepan. Stir in rice. Reduce heat, cover, and simmer for 20 minutes. Set aside.

While rice cooks, place the peppers cut-side down on a lightly greased baking sheet. Roast for about 25 minutes (less for smaller peppers) or until tender and the skin starts to brown.

Meanwhile, heat oil in a large skillet over medium high heat. Add the onions, basil, Italian seasoning, salt, and pepper and cook for 2-3 minutes. Stir in the tomato and cook for 5 more minutes. Stir in the cooked rice and warm until heated through. Remove from heat and stir in cheese. Spoon into pepper halves and return to the oven for 5 minutes. Serve immediately.