Red peppers stuffed with rice
Start with a sauté of onion, garlic, oregano and tomato, and add white wine until it evaporates. Then, mix in goat cheese. Once the cheese has melted, add GOYA® Reduced Sodium Salad Olives and cooked rice.
Cut the tops off the peppers, emptying all the seeds out, and fill them with the rice.
Bake at 320 ºF (160 ºC) for 20 minutes.