STUFFED GRILLED PEPPERS

Bring 1 1/2 cups water to a boil along with the rice and 1/4 tsp each salt and pepper. Reduce heat to low; cover and cook for about 15 minutes or until rice is fluffy and water is absorbed. Set aside. 

Meanwhile, cut peppers in half lengthwise and remove seeds. Toss with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and 1/4 tsp each salt and pepper.

Grill peppers on preheated medium-high grill, cut-side down, for about 6 minutes or until edge is lightly charred and inside has softened slightly. Remove to plate. Reduce grill to medium heat.

Whisk eggs with 1/4 tsp each salt and pepper. Stir in cooked rice, feta and herbs. Spoon into pepper halves and return to grill. Close lid and grill for about 12 minutes or until filling is set and peppers have softened. 

Tips: Sprinkle the peppers with more feta and herbs once they come off the grill, if desired. 

If you want a little drizzle of sauce, use some Longo’s Balsamic Vinegar or Longo’s Balsamic Salad Dressing. 

You can use the rest of the chicken broth from the kabob recipe instead of the water, if desired, for cooking the rice. 

Try these with Longo’s Goat’s Milk Cheese instead of feta.