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Mediterranean Stuffed Peppers
From Statesboro Market2Go
<p>Give dinner a spicy & sweet twist using locally grown fruit & veggies to make this recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: vegetariantimes.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
4 large
Bell peppers
3/4 cup
Pomegranate or cranberry juice
1/2 cup
Dried figs (stemmed and chopped)
1 1/2 cups
Wild rice (cooked)
1 cup
Yellow squash (diced)
1/2 cup
Feta cheese (crumbled)
1/2 cup
Nuts (chopped, original recipe uses walnuts)
Step by Step Instructions
- Preheat oven to 400 degrees.
- Put the dried figs & the juice of choice into a saucepan and cook over medium heat for 7 to 10 minutes. Remove the pan from heat, then stir in rice, squash, feta cheese and nuts.
- Fill the bell peppers with the rice mixture, then set them in a 9×13-inch baking pan. Add 1/2 inch of water to the pan, then cover the pan with foil.
- Bake for 30 to 40 minutes, then serve.