Submitted by Magaret Jung

• 4 large yellow or red bell peppers
• ¾ cup pomegranate or cranberry juice
• 1-3/4 cups cooked wild rice
• 1 cup diced yellow squash
• ½ cup nonfat feta cheese, crumbled
• 1/3 cup chopped walnuts (I omitted)

Preheat oven to 400 degrees F.  Cut off tops of peppers to use as lids.  Scrape out seeds and ribs with knife.  Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7-10 minutes, or until figs soften, and juice reduces and becomes syrupy.

Remove from heat and stir in rice, squash, feta cheese and walnuts.  Fill peppers with mixture and set in 9 x 13 inch baking pan.  Place tops on peppers.  Add ½ inch water to pan and cover with foil.

Bake 30–40 minutes or until peppers are tender with slightly wrinkled skins and filling is hot.