Rice-Stuffed Red Pepper

1. 1

   Cut red pepper in half lengthwise and remove seeds. In a large saucepan, cook pepper halves in boiling water for 4-6 minutes or until crisp-tender. Drain and rinse in cold water; set aside.

2. 2

   In a small skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the rice, salt and pepper. Spoon into pepper halves. Combine feta cheese and basil; sprinkle over filling.

3. 3

   Place in two small baking dishes coated with cooking spray. Bake, uncovered, at 350u00b0 for 30-35 minutes or until heated through and cheese is lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.