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Stuffed Peppers


Recipe Info

  • Servings : 4
  • Cook Time : 55m
  • Ready In : 55m


  • 1 cup water
  • 1⁄2 cup uncooked Arborio rice
  • 2 green bell peppers, halved and deseeded
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 tomato, diced
  • 2 tablespoons Royco Usavi Mix Chicken Flavour
  • 1⁄2 cup crumbled feta cheese


Step 1

Preheat oven to 200°C. Lightly grease a baking sheet.

Step 2

In a medium saucepan, bring water to the boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

Step 3

Place the peppers cut-side down on a prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

Step 4

While the peppers are roasting, heat oil in a medium pan over medium-high heat. Cook the onions, basil, Italian seasoning, salt and pepper in oil for 2 to 3 minutes.

Step 5

Stir in the tomato and Royco Usavi Mix, and cook for 5 minutes.

Step 6

Spoon in the cooked rice, and stir until heated through.

Step 7

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

Step 8

Return to the oven for 5 minutes. Serve immediately.

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