Veggie Stuffed Peppers
by Leslee Stewart

Serves 2

2 red peppers, tops removed and seeded.
½ cup diced yellow onion
1 tsp crushed garlic
¼ cup diced mushrooms
½ cup diced zucchini
½ cup diced yellow squash
1 tsp Italian seasoning
¼ tsp pepper
½ tsp kosher salt
1 pkg. Uncle Ben’s Vegetable Medley Ready-to-Serve Rice Pouch (can substitute with couscous or favorite wild rice blend)
2 Tbsp capers
½ cup crumbled feta

Preheat oven to 400. After seeding peppers, gently cut a small portion off the bottom of the peppers to make them stand upright while cooking. Be careful not to cut through pepper.

In a large sauté pan, heat 2 Tbsp olive oil. Add in onion and garlic. Cook 2-3 mins. until it begins to soften. Add in mushrooms, zucchini and squash, Italian seasoning, pepper and salt. Cook 3-4 mins. until cooked through. Pour ½ of rice pouch, capers and feta over vegetables. Stir to combine. Remove from heat and pour mixture into each pepper until fully stuffed. Drizzle olive oil over tops to keep moist while cooking.

Cook peppers uncovered 45 mins. until tender.


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