Mediterranean Stuffed Peppers
Stuffed peppers are a show-stopping, tried-and-true dinner classic. In this version, pomegranate juice and dried figs give it a Mediterranean feel.
4 large yellow or red bell peppers
¾ cup pomegranate or cranberry juice
½ cup dried figs, stemmed and chopped
1 ½ cups cooked wild rice
1 cup diced yellow squash
½ cup nonfat feta cheese, crumbled
½ cup chopped walnuts
- Preheat oven to 400F.
- Cut tops off peppers to use as lids. Scrape out seeds and ribs with knife.
- 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.
- Bake 30 to 40 minutes, or until peppers are tender with slightly wrinkled skins and filling is hot.