Prep time
Cook time
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
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.
