Greek Stuffed Peppers with Feta

Name: Greek Stuffed Peppers with Feta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 large capsicums, tops removed and deseeded; 300g long-grain rice, cooked; 200g feta, crumbled; 3 tomatoes, diced; 1 large handful fresh mint and parsley; 3 tbsp olive oil; salt and pepper to taste

Capsicums filled with rice, feta, tomatoes and herbs — baked in olive oil. Adding a little water to the base of the baking dish creates steam that keeps the peppers from drying out during the 40-minute bake.

Total time

65 min

Prep

20 min

Cook

45 min

Difficulty

easy

Cuisine

Greek

vegetarian

Ingredients

6large capsicums, tops removed and deseeded

300glong-grain rice, cooked

200gfeta, crumbled

3tomatoes, diced

1 large handfulfresh mint and parsley

3 tbspolive oil

salt and pepperto taste

Instructions

Mix cooked rice with feta, tomatoes, herbs and 2 tbsp olive oil. Season.

Fill capsicums with the rice mixture.

Replace tops and place in a baking dish.

Drizzle with remaining olive oil. Add 100ml water to the dish.

Bake at 180°C for 40 minutes until peppers are soft.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

392

Protein

11.7g

Fat

21.8g

Carbs

37.4g

Fiber

5.2g

Sodium

471mg

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