Filed Under: bake, mediterranean, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Mediterranean Stuffed Peppers

A traditional Mediterranean dish you can bake in your toaster oven!

Loading ... Loading ...

April 8th, 2012

Excerpted from 101 Things to Do With a Toaster Oven by Donna Kelly. Excerpted with permission of Raincoast Books.

Print Page

No Comments  | 

Pin It
Servings
4
Prep Time
5 minutes
Cook Time
45 minutes
Ingredients
  • 1 box (4 ounces) long grain and wild rice mix
  • 3 bell peppers, any color
  • 1 medium yellow onion, diced
  • 1 tablespoon canola oil
  • 1 Cup diced cremini mushrooms
  • 1/2 Cups crumbled feta cheese
  • 1/2 Cups diced italian flat-leaf parsley
  • 1/2 Cups italian-style tomato paste
  • 1/2 Cups water
  • 2 tablespoons extra virgin olive oil
    • Directions
  • 1.

    Cook the rice mix according to package directions, including seasoning packet; set aside to cool. (If there is no seasoning packet, add seasoned salt to taste.)

  • 2.

    Cut bell peppers in half lengthwise and remove seeds. Blanch in boiling water for 3 minutes and then remove from water and set cut side up on an 8 x 11-inch baking sheet.

  • 3.

    Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees).

  • 4.

    Saute the onion in canola oil in a large skillet over medium-high heat until cooked through. Add the mushrooms and cook until softened, about 2 minutes. Remove from heat and stir in cooked rice, cheese, and parsley. Spoon mixture into pepper halves.

  • 5.

    In a bowl, stir together the tomato paste, water, and oil. Drizzle over stuffed peppers.

  • 6.

    Bake for 35-40 minutes, or until cooked through and bubbly.

    • Mediterranean Stuffed Peppers
    More Like This
    1. The Ultimate Lunch Box Treat: No-Bake Chocolate Cereal Graham Bars
    2. You Don’t Need a Campfire for These No-Bake Frozen S’mores
    3. A Healthy Snack for Time-Crunched Parents: No-Bake Energy Bites

    Leave a Comment

    CAPTCHA Image
    *