Stuffed Greek Peppers

1. 1

   Preheat oven to 400F.

2. 2

   Cut peppers lengthwise in half, leaving stem ends intact.

3. 3

   Remove and discard seeds.

4. 4

   Brush peppers lightly with some of the dressing.

5. 5

   Place in shallow baking pan.

6. 6

   Bake 20 min.

7. 7

   or until peppers are crisp-tender and slightly charred.

8. 8

   Cook rice as directed on package.

9. 9

   Add chickpeas, cheese, parsley and onions; mix lightly.

10. 10

    Cook on medium-high heat 5 min., stirring frequently.

11. 11

    Stir in 1/2 cup of the remaining dressing and the lemon juice.

12. 12

    Spoon rice mixture evenly into pepper halves.

13. 13

    Bake 5 min.

14. 14

    or until filling is heated through.

15. 15

    Serve warm topped with the remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.