I have this meatless dish in the oven right now. There's hardly any prep; if you use Bird's Eye rice and pre-cut onions from the store, you only have to cut the peppers. I've made this twice already, and the filing is really good. It makes too much for 6 halves, so I put the extra in a pan in the oven for 20 minutes, I'll just have it with some veggies on the side later, or even in a sandwich.
The directions say to put the peppers in a 13 x 9 pan, then add 1 1/2 cups water. I didn't like putting the peppers right in the water so this time I put a cooling rack on top of the pan, then covered it with foil. I'm not a big cheese fan, so I left out the feta, and I also didn't use rosemary.
Mediterranean-Seasoned Stuffed PeppersINGREDIENTS
3 large green or red bell peppers, halved lengthwise
1/2 cup chopped onion
2 teaspoons vegetable oil
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
1 3/4 cups cooked brown rice
1 can (8 oz.) tomato sauce
1/2 cup raisins
2 tablespoons water
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried oregano leaves
1/2 teaspoon cinnamon
1 1/2 cups water
1/4 cup crumbled feta cheese (1 oz.) (optional)
1. Remove stems and seeds from peppers. Set peppers aside.
2. In large nonstick skillet cook onion in hot oil over medium-high heat about 3 minutes or until tender. Stir in MORNINGSTAR FARMS Meal Starters Grillers Recipe Crumbles, rice, tomato sauce, raisins, 2 tablespoons water, rosemary, oregano and cinnamon.
3. Arrange pepper halves, cut sides up, in 13 x 9 x 2-inch baking dish. Spoon rice mixture into peppers. Pour 1 1/2 cups water into dish around peppers. Tightly cover with foil. Bake at 375° F about 40 minutes or until peppers are nearly tender. Remove foil. Sprinkle with feta cheese (if desired). Bake, uncovered, for 5 to 10 minutes more or until peppers are tender.