Rice and Vegetable Stuffed Bell Pepper

I am using:

Prep time

15min

Cook time

40min

Ingredients to serve:

  • 2 cup Hinode White & Wild Rice

  • ½ cup crumbled feta cheese

  • 4 Red Bell Pepper

  • 2 tbsp olive oil

  • 1 clove garlic

  • 1 tsp Italian Seasoning

  • 1 can tomatoes (diced)

  • ½ bunch thyme (minced)

  • 1 tsp sugar

  • Salt and Pepper to Taste

Photo of Rice and Vegetable Stuffed Bell Pepper

Method

  • Preheat oven to 350 degrees F and grease baking sheet

  • Prepare Hinode Rice per package directions.

  • Wash bell peppers and cut off tops and remove seeds. (Lids will be used to cover once stuffed).

  • Place bell pepper into the oven and bake for 35-40 minutes or until cooked, checking every 5-10minutes.

  • While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, garlic, salt and pepper in oil for 2 to 3 minutes. Stir in the diced tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through.

  • Remove from heat, mix in the feta cheese, and spoon the mixture into the bell peppers.

  • Return to the oven for 5 minutes. Serve immediately.

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