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Greek Stuffed Peppers with Feta
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
1
Mix cooked rice with feta, tomatoes, herbs and 2 tbsp olive oil. Season.
2
Fill capsicums with the rice mixture.
3
Replace tops and place in a baking dish.
4
Drizzle with remaining olive oil. Add 100ml water to the dish.
5
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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