Rice and Vegetable Stuffed Bell Pepper

Ingredients

• 2 cups HINODE White & Wild Blend
• 1/2 cup crumbled feta cheese
• 4 large red bell peppers
• 2 tbsp. olive oil
• 1 clove garlic
• 1 can diced tomatoes
• 1/2 bunch thyme (or 1/2 tspn dried thyme)
• 1 tsp. sugar
• Salt and pepper to taste

Method

• Prepare HINODE White & Wild Blend per package instructions.
• Preheat oven to 350 F.
• Wash bell pepper and cut tops off to form lids. (Lids will be used to cover stuffed capsicums). Wash the inside to remove all the seeds.
• Mix rice with the feta cheese and fill into the bell pepper.
• Heat oil in an oven proof casserole dish, add garlic and saute gently.
• Place bell pepper in the dish and pour the tomatoes over, add thyme and sugar.
• Place into the oven and bake for 35-40 minutes or until cooked, checking every 5-10 minutes.
• Lift the bell peppers from the baking dish onto a plate and pour the sauce over the top.

Variations

• Add minced pork or chicken to the rice mix.