Mediterranean Stuffed Peppers
Recipe from
Vegetarian Times
Stuffed peppers are a show-stopping, tried-and-true dinner classic. In this version, pomegranate juice and dried figs give it a Mediterranean feel.
Servings:
Serves 4
Ingredients
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4large yellow or red bell pepperssee savings
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3/4 cuppomegranate or cranberry juicesee savings
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1/2 cupdried figs, stemmed and choppedsee savings
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1-1/2 cupscooked wild ricesee savings
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1 cupdiced yellow squashsee savings
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1/2 cupnonfat feta cheese, crumbledsee savings
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1/2 cupchopped walnutssee savings
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Directions
1.
Preheat oven to 400 degrees F.
2.
Cut tops off peppers to use as lids. Scrape out seeds and ribs with knife.
3.
Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7 to 10 minutes, or until figs soften and juice reduces and becomes syrupy. Remove from heat, and stir in rice, squash, feta cheese and walnuts. Fill peppers with mixture, and set in 9x13-inch baking pan. Place tops on peppers. Add 1/2 inch water to pan, and cover with foil.
4.
Bake 30 to 40 minutes, or until peppers are tender with slightly wrinkled skins and filling is hot.
Nutrition information
Per serving: Calories 325, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 215 mg, Carbohydrate 51 g, Fiber 9 g, Protein 14 g, Sugars 23 g Percent Daily Values are based on a 2,000 calorie diet.
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