These are not your mother's stuffed peppers. Take regular green bell peppers to another level with this classic recipe with our signature Riceworks twist. Add as a side for dinner or bring them to your next get-together — these peppers are sure to please!
- 1/2 cup Arborio rice, fully cooked
- 2 green bell peppers, halved & seeded
- 1 tbsp olive oil
- 2 green onions, thinly sliced
- 1 tsp basil, chopped
- 1 tsp cayenne powder
- 1 tomato, diced
- 1/2 cup feta cheese crumbles
- salt & pepper to taste
- 1/2 cup crushed Sweet Chili Riceworks
Preheat oven to 400 degrees Fahrenheit.
Place the peppers face down on a greased cookie sheet and roast for 20-30 minutes or until peppers begin to brown.
While the peppers are in the oven, heat olive oil in a medium skillet and add the onions, basil, cayenne powder, salt and pepper. Sautee for 2-3 minutes and slowly add in the tomato. Sautee for another 5 minutes or until tomato is soft.
Slowly spoon in the cooked rice and stir until thoroughly mixed. Remove from heat and add feta cheese and crushed Riceworks.
Spoon rice mixture into pepper halves and return to the oven for another 5 minutes. Serve hot.