Serves: 4
Total Calories: 154

1 (4-ounce) box long grain and wild rice mix
3 red bell peppers (or any color)
1 medium yellow onion diced
1 tablespoon canola oil
1 cup diced cremini mushrooms
1/2 cup crumbled feta cheese
1/2 cup diced Italian flat leaf parsley
1/2 cup Italian style tomato paste
1/2 cup water
2 tablespoons extra virgin olive oil

Cook the rice mix according to package directions, including seasoning packet; set aside to cool. (If there is no seasoning packet, add seasoned salt to taste.)

Cut bell peppers in half lengthwise and remove seeds. Blanch in boiling water for 3 minutes and then remove from water and set cut side up on an 8 x 11-inch baking sheet.

Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees).

Saute the onion in canola oil in a large skillet over medium-high heat until cooked through. Add the mushrooms and cook until softened, about 2 minutes. Remove from heat and stir in cooked rice, cheese, and parsley. Spoon mixture into pepper halves.

In a bowl, stir together the tomato paste, water, and oil. Drizzle over stuffed peppers. Bake for 35–40 minutes, or until cooked through and bubbly. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 115

More Recipes from the 101 Things To Do With a Toaster Oven Cookbook:
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Mediterranean Stuffed Peppers
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