Mediterranean Stuffed Peppers

1. 1

   Preheat oven to 400F.

2. 2

   Cut tops off peppers to use as lids.

3. 3

   Scrape out seeds and ribs with knife.

4. 4

   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.

5. 5

   Remove from heat, and stir in rice, squash, feta cheese and walnuts.

6. 6

   Fill peppers with mixture, and set in 9x13-inch baking pan.

7. 7

   Place tops on peppers.

8. 8

   Add 1/2 inch water to pan, and cover with foil.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.