Mediterranean Stuffed Peppers

Another recipe from Vegetarian Times. This one didn't turn out as good as the last one. The recipe is here.



The ingredients are red bell peppers, pomegranate juice, dried figs, wild rice, yellow squash, feta cheese, and walnuts.




I couldn't find wild rice so I got a bag of seven whole grains rice.  The rice has to be cooked in this recipe.  So I popped the bag into the microwave for a few minutes to cook it first.



Cut tops off peppers to use as lids.  Scrape out seeds and ribs with knife.



Dried figs.



Chop the figs.



Pomegranate juice.



Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7 to 10 minutes.



While the sauce is cooking, dice the yellow squash.



The sauce is done when figs soften and juice reduces and becomes syrupy.  Remove from heat.



Fat free crumbled Feta cheese.



Chop the walnuts.



Add rice, squash, feta cheese and walnuts to the sauce.



Stir everything together.



Fill peppers with mixture.



Set the peppers in 9x13-inch baking pan. Place tops on peppers.  Add 1/2 inch water to pan.



Cover with foil.  Bake 30 to 40 minutes, or until peppers are tender with slightly wrinkled skins and filling is hot.



Finished products.  I couldn't get the pepper to stand up straight because it was soft.  Hmmmm.... How would you present this dish with the pepper standing up straight and looking pretty?



Stuffed pepper looks pretty fancy.  This would be a fancy side dish for a party.

How was the taste?  I didn't like it that much because it was a bit too sweet.  All the sweetness came from the juice and figs.  So maybe reduce the amount of juice and figs would help?  But it's definately a healthy and fulfilling dish.  Enjoy!

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