Mediterranean Stuffed Peppers Serves 4 Stuffed peppers are a show-stopping, tried-and-true dinner classic. In this version, pomegranate juice and dried figs give it a Mediterranean feel. 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 Directions - 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 9x13-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.
Nutritional Information Per SERVING: Calories | 325 | Protein | 14g | Total fat | 10g | Carbs | 51g | Cholesterol | 2mg | Sodium | 215mg | Fiber | 9g | Sugars | 23g | |