 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. âItâs a favorite of mine and my husbandâs,â Mary says. âYou can use any color bell pepper you want, but red is so pretty.â Ingredients:
1 medium sweet red pepper |
1/2 cup chopped fresh mushrooms |
1/2 cup chopped onion |
1 small garlic clove, minced |
2 teaspoons butter |
1 cup cooked rice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup crumbled feta cheese |
1/2 teaspoon dried basil |
Directions:
1. 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.
2. 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.
3. 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. Yield: 2 servings.
|
|