Mediterranean Stuffed Peppers
Stuffed peppers are a show-stopping, tried-and-true dinner classic. In this version, pomegranate juice and dried figs give it a Mediterranean feel.
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Stuffed peppers are a show-stopping, tried-and-true dinner classic. In this version, pomegranate juice and dried figs give it a Mediterranean feel.
Ingredients
- 4 large yellow or red bell peppers
- 3/4 cup pomegranate or cranberry juice
- 1/2 cup dried figs, stemmed and chopped
- 1 1/2 cups cooked wild rice
- 1 cup diced yellow squash
- 1/2 cup nonfat feta cheese, crumbled
- 1/2 cup chopped walnuts
Preparation
- Preheat oven to 400F.
- Cut tops off peppers to use as lids. Scrape out seeds and ribs with knife.
- Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7 to 10 minutes, or until figs soften and juice reduces and becomes syrupy. Remove from heat, and stir in rice, squash, feta cheese and walnuts. Fill peppers with mixture, and set in 9×13-inch baking pan. Place tops on peppers. Add 1/2 inch water to pan, and cover with foil.
- Bake 30 to 40 minutes, or until peppers are tender with slightly wrinkled skins and filling is hot.
Nutrition Information
- Serving Size Serves 4
- Calories 325
- Carbohydrate Content 51 g
- Cholesterol Content 2 mg
- Fat Content 10 g
- Fiber Content 9 g
- Protein Content 14 g
- Saturated Fat Content 1 g
- Sodium Content 215 mg
- Sugar Content 23 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g