Mediterranean Stuffed Peppers Recipe
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Stuffed peppers are a show-stopping, tried-and-true dinner classic. In this version, pomegranate juice and dried figs give it a Mediterranean feel.
Ingredients
- 4 large yellow or red bell peppers
- 3/4 cup pomegranate or cranberry juice
- 1/2 cup dried figs, stemmed and chopped
- 1-1/2 cups cooked wild rice
- 1 cup diced yellow squash
- 1/2 cup nonfat feta cheese, crumbled
- 1/2 cup chopped walnuts
- Preheat oven to 400 degrees F.
- 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.
- 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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