Rice-Stuffed Bell Peppers with Feta, Herbs and Tomato Sauce
Ingredients
- 2 pouches of Mahatma® Ready to Heat Long Grain White Rice
- 4 bell peppers, cut in half and seeds removed
- 1 cup diced tomatoes
- ½ cup onion, chopped
- 2 garlic cloves, minced
- 1 cup feta cheese, crumbled
- ½ cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- ½ cup walnuts, chopped
- 1 cup roasted bell peppers, diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Always wanted to try your hand at a stuffed-peppers recipe? Here’s how you make it:
Step 1
In a skillet, heat the olive oil and sauté the onion and garlic until soft.
Step 2
Add the diced tomatoes, roasted bell peppers, salt, and pepper, and cook for 3–4 minutes.
Step 3
Heat the Mahatma® Ready to Heat Long Grain White Ricein the microwave for 90 seconds and mix it with the sautéed mixture, feta cheese, parsley, basil, and chopped walnuts.
Step 4
Place the bell pepper halves on a grill and cook for a few minutes until slightly tender. Then stuff each bell pepper half with the rice mixture and serve.
