Gluten Free Mediterranean Stuffed Peppers

I came across this recipe in a brochure from Ralphs grocery store and thought I'd share it with everyone!  YUM!

4 yellow or red bell peppers
3/4 cup pomegranate juice
1/2 cup dried figs, stemmed and chopped
1 1/2 cup cooked wild rice
1 cup diced yellow squash
1/2 cup nonfat feta cheese, crumbled
1/2 cup chopped walnuts

Preheat over to 400.  Cut tops off peppers to use as lids.  Scrape out seeds and ribs from peppers.  Combine pomegranate juice and figs in large saucepan and cook over medium heat 7- 10 mins 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 13x9-inch baking dish.  Place tops on peppers.  Add 1/2 inch of water to pan and cover with foil.  Bake 30-40 mins or until peppers are tender with slightly wrinkled skins and filling is hot.

Enjoy!