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Rice & Vegetable Stuffed Bell Peppers

September 3, 2015

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Rice and Vegetable Stuffed Bell Pepper
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Hinode rice: Rice and Vegetable Stuffed Bell Pepper Recipe
Hinode rice: Rice and Vegetable Stuffed Bell Pepper Recipe
Servings2-3people Prep Time15minutes Cook Time40minutes
Servings2-3people Prep Time15minutes Cook Time40minutes
Ingredients
2cup Hinode White & Wild Rice
1/2cup crumbled feta cheese
4large Red Bell Pepper
2tbsp olive oil
1clove garlic
1tsp Italian Seasoning
1can Tomatoesdiced
1/2bunch thymeminced
1tsp Sugar
Salt and Pepper to Taste
Servings: people
Units:
Instructions
  1. Preheat oven to 350 degrees F and grease baking sheet
  2. Prepare Hinode Rice per package directions.
  3. Wash bell peppers and cut off tops and remove seeds. (Lids will be used to cover once stuffed).
  4. Place bell pepper into the oven and bake for 35-40 minutes or until cooked, checking every 5-10minutes.
  5. 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.
  6. Remove from heat, mix in the feta cheese, and spoon the mixture into the bell peppers.
  7. Return to the oven for 5 minutes. Serve immediately.