• 1
  • 6
    large green bell peppers, tops trimmed off about 1/2 inch, cored and seeded
  • 10
    package of frozen corn, thawed
  • 12
    feta cheese, crumbled (or bleu cheese)
  • 1
    grated mozzarella cheese, divided
  • 2
    fresh parsley, chopped
  • 1
    fresh rosemary, minced
  • 2
    garlic cloves, minced
  • 1
    Kalamata olives, minced
  • 1 12
    jar of your favorite Pasta Sauce
  • 2
    green onions, sliced
  • Salt and Pepper to taste
  • Garnish with 2 sliced green onions, and pass remaining warmed pasta sauce, if desired.

Nutrition Facts

Serving Size: 1 pepper
Serves: 6
Amount Per Serving
Calories: 300
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 4.5g
Cholesterol: 25mg 8%
Sodium: 580mg 25%
Total Carbohydrate: 47g 17%
Dietary Fiber: 7g 25%
Sugars: 9g 18%
Protein: 12g 24%


  1. Cook Lundberg Countrywild Rice Blend according to package directions.
  2. Preheat oven to 350° F.
  3. Heat a large pot of water to boiling and par-boil prepared green bell peppers for 5-10 minutes, depending on the thickness of the pepper. They should be softened but not cooked through. Drain and place in shallow baking dish coated with non-stick spray.
  4. Stir feta cheese, mozzarella cheese, corn, herbs, garlic, olives, green onions and salt and pepper to taste into cooked rice. Divide the mixture among the bell peppers and top with 1/2 the pasta sauce. Bake until heated through, about 30 minutes. (May take longer according to the size of peppers. Insert a knife into the middle of the rice mixture and leave for a few seconds. Knife should be hot to touch if completely heated)
  5. Garnish with additional sliced green onions and if desired, remaining warmed pasta sauce.
  6. Grilled Peppers: Cut the peppers in half through the stem, remove seeds to form 12 half-pepper cups. Season lightly with salt and pepper.
  7. Light a chimney 3/4 full of charcoal. Once charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place peppers on the cool side of the grill and cover. Cook until tops are browned about half an hour. Divide remaining pasta sauce and mozzarella among stuffed peppers and replace cover, cook for an additional 15 minutes until cheese is melted and peppers are tender.
  8. Remove peppers from grill and garnish with parsley.

Similar Recipes

Product Lundberg Countrywild® Rice
Diet Gluten-Free Vegetarian
Dish Entrees