MEDITERRANEAN STUFFED PEPPERS

Mediterranean Stuffed Peppers image

Number Of Ingredients 10

1 (4-ounce) box long grain and wild rice mix
3 red bell peppers (or any color)
1 medium yellow onion diced
1 tablespoon canola oil
1 cup diced cremini mushrooms
1/2 cup crumbled feta cheese
1/2 cup diced Italian flat leaf parsley
1/2 cup Italian style tomato paste
1/2 cup water
2 tablespoons extra virgin olive oil

Steps:

Cook the rice mix according to package directions, including seasoning packet; set aside to cool. (If there is no seasoning packet, add seasoned salt to taste.) Cut bell peppers in half lengthwise and remove seeds. Blanch in boiling water for 3 minutes and then remove from water and set cut side up on an 8 x 11-inch baking sheet. Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees). Saute the onion in canola oil in a large skillet over medium-high heat until cooked through. Add the mushrooms and cook until softened, about 2 minutes. Remove from heat and stir in cooked rice, cheese, and parsley. Spoon mixture into pepper halves. In a bowl, stir together the tomato paste, water, and oil. Drizzle over stuffed peppers. Bake for 35-40 minutes, or until cooked through and bubbly. Makes 4-6 servings.

Nutrition Facts : Nutritional Facts Serves