Stuffed Peppers
with Rice & Cheese

Preparation Time : 20 Minutes

Cooking Time : 40 Minutes

Ready In : 1 Hr

Serves : 2


  • 1 cup water 
  • 1/2 cup of uncooked Sunrice Thai Jasmine Rice 
  • 2 green bell peppers, halved and seeded 
  • 1 tablespoon of olive oil 
  • 2 green onions, thinly sliced 
  • 1 teaspoon of dried basil 
  • 1 teaspoon of Italian seasoning 
  • 1 teaspoon of salt 
  • 1 pinch ground black pepper 
  • 1 tomato, diced 
  • 1/2 cup of crumbled feta cheese 


Preheat oven to 400 degrees F (200 degrees C).

Lightly grease a baking sheet. In a medium saucepan, bring water to a boil.

Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside. 

Place the peppers cut-side down on the prepared baking sheet. Roast 2 to 30 minutes in the preheated oven, or until tender and skin starts to brown. 

While the peppers are roasting, heat oil in a medium skillet over medium-high heat.

Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through.

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

Return to the oven for 5 minute.

Serve immediately.