Directions:
- 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 25 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 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.57 Kcal (1702 kJ) | ||
| Calories from fat | 139.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.48g | 24% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 11% | |
| Sodium | 1611.21mg | 67% | |
| Potassium | 257.15mg | 5% | |
| Total Carbs | 50.44g | 17% | |
| Sugars | 7.48g | 30% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 9.91g | 20% | |
| Vitamin C | 124.3mg | 207% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.1mg | 284% | |
| Calcium | 221.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 97.59 Kcal (409 kJ) | ||
| Calories from fat | 33.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 24% | |
|---|---|---|---|
| Cholesterol | 8.01mg | 11% | |
| Sodium | 386.73mg | 67% | |
| Potassium | 61.72mg | 5% | |
| Total Carbs | 12.11g | 17% | |
| Sugars | 1.79g | 30% | |
| Dietary Fiber | 0.67g | 11% | |
| Protein | 2.38g | 20% | |
| Vitamin C | 29.8mg | 207% | |
| Vitamin A | 0.7mg | 99% | |
| Iron | 12.3mg | 284% | |
| Calcium | 53.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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