Rice Stuffed Red Pepper Recipe

Ingredients

1 medium sweet red pepper1/2 cup chopped fresh mushrooms1/2 cup chopped onion1 small garlic clove, minced2 teaspoons butter1 cup cooked rice1/4 teaspoon salt1/8 teaspoon pepper1/4 cup crumbled feta cheese1/2 teaspoon dried basil

Preparation

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.

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.

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