Nick's Feta and Artichoke Stuffed Peppers

Ingredients

• 0.5 cup brown rice 
• 1 teaspoon basil dried
• 8 teaspoons feta cheese divided crumbled
• 4 cloves garlic minced
• 4  green onions chopped
• 1 teaspoon ground pepper black
• 12 ounce marinated artichoke hearts drained chopped
• 1 tablespoon olive oil 
• 4 large bell peppers red seeds removed
• 1 teaspoon pepper flakes red
• 1 large tomatoes diced
• 1 cup water 

Equipment

• frying pan
• sauce pan
• oven
• glass baking pan

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
3. Heat olive oil in a skillet over medium-low heat; cook and stir green onions and garlic until fragrant, 1 to 2 minutes.
4. Add artichoke hearts, tomato, basil, red pepper flakes, and black pepper. Cook and stir artichoke mixture until heated through, about 5 minutes. Stir in rice and remove from heat.
5. Crumble about 1 teaspoon feta cheese into the bottom of each red bell pepper. Spoon rice mixture into each red bell pepper to fill halfway. Crumble another teaspoon feta cheese over filling; top with more filling.
6. Place red bell peppers in a glass baking dish.
7. Bake in the preheated oven until feta cheese has melted and red bell peppers are slightly tender, about 15 minutes.