Mexican-Greek Stuffed Green Peppers

Ingredients

• 4 large green bell peppers
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup uncooked long-grain white rice
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced jalapeno peppers
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced black olives
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 cup tomato sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut the tops off the green peppers and remove the seeds. Place in a baking dish.
3. In a large bowl, mix together the cumin, garlic powder, paprika, salt, black pepper, rice, onion, red bell pepper, jalapeno peppers, feta cheese, cilantro, and olives. Mix in the tomatoes and tomato sauce.
4. Stuff each pepper with the rice mixture, and pour any remaining tomato sauce over the peppers.
5. Cover the baking dish with aluminum foil.
6. Bake in the preheated oven for 30 minutes, or until the peppers are tender.

Interesting Facts

• This dish is a great way to use up leftover rice.
• You can substitute any type of rice for the long-grain white rice.
• Make sure to use gloves when handling jalapenos, as their juices can irritate your skin.