Feta & Herb Rice Stuffed Peppers
Contains: Milk
Check the cheese says “suitable for vegetarians”: some brands use animal rennet.
Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.
Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.
Roasted pepper halves filled with herby rice, lentils and tomatoes, topped with golden feta.
Ingredients
- 4 Large:Fresh Red Pepper (Bell), mixed colours, halved through the stalk and deseeded
- 2 Tbsp:Olive Oil
- 1 Whole:Fresh Brown Onions, finely chopped
- 1 Whole:Fresh Courgette, finely diced
- 2 Whole:Fresh Garlic Clove, crushed
- 500 g:Wholegrain Basmati Rice, cooked, or basmati (2 x 250g pouches)
- 400 g:Green Lentils (Tinned), (1 400g tin) drained and rinsed
- 200 g:Fresh Red Cherry Tomato, quartered
- 2 Tsp:Dried Oregano
- 2 Small Handful:Fresh Mixed Herbs (Parsley, Basil, Mint, Oregano), parsley and mint, chopped
- 0.5 Whole:Fresh Lemon, zest and juice
- 150 g:Feta Cheese, crumbled
- 4 Handful:Mixed Salad Leaves, green salad, to serve
- 1 Tsp:Table Salt, to taste
- 1 Tsp:Ground Black Pepper, to taste
Method
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Pre-heat the oven to 190°C (170°C fan, gas 5).
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Put the pepper halves cut-side up in a large baking dish. Drizzle with half the oil, season and roast for 15 minutes.
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Meanwhile, heat the remaining oil in a large frying pan. Cook the onion and courgette for 6–7 minutes until soft, then add the garlic for 1 minute.
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Stir in the rice, lentils, tomatoes, oregano, herbs, lemon zest and juice and half the feta. Season well.
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Spoon the filling into the peppers, pressing it in, and scatter the remaining feta on top.
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Bake for 20–25 minutes until the peppers are tender and the tops are golden. Serve with a green salad.