Feta Stuffed Peppers

Name: Feta Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 Peppers (Red or orange); 150 g Basmati Rice; 2 tsp Olive Oil; 6 Spring Onions (Chopped); 2 Cloves Garlic (Chopped); 1 Tbsp Pine Nuts; 1/2 Tin Chopped Tomatoes; 200 g Feta (Crumbled); 1/2 Lemon Juice; Fresh Mint (Small handful, chopped); Fresh Parsley (Small handful, chopped); Seasoning (To taste)

Christina Livengood

Prep 20 mins20m

Cook 30 mins30m

Makes 8

Ingredients

4 Peppers (Red or orange)
150 g Basmati Rice
2 tsps Olive Oil
6 Spring Onions (Chopped)
2 cloves Garlic (Chopped)
1 tbsp Pine Nuts
½ tin Chopped Tomatoes
200 g Feta (Crumbled)
½ Lemon Juice
Fresh Mint (Small handful, chopped)
Fresh Parsley (Small handful, chopped)
Seasoning (To taste)

Instructions

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1
Preheat the oven to 180ºC.
2
Cut the peppers in half lengthwise and scoop out the seeds with a spoon (or your fingers…). Place on a baking tray face down and bake for to soften.
3
If using uncooked rice, cook in a saucepan of boiling water according to its instructions.
4
In a frying pan on a medium heat, sweat the spring onions in the olive oil for a few minutes (being careful not to brown them). Add the garlic and pine nuts and fry for a couple of minutes. Add the tomatoes and simmer for about , stirring occasionally. Take off the heat and stir in the cooked rice, feta, lemon juice, herbs and seasoning.
5
Stuff the peppers with the mixture, pushing it down (again, with your fingers) to ensure your peppers are jam-packed.
6
Return to the oven and bake for another . Serve warm.

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