Rice and Feta-Filled Roasted Capsicums

READY IN: 45mins
Recipe by Terese

This makes a lovely lunch or light dinner served with salad. The vegetarians will love it.

Top Review by Sackville

Wow, what a great recipe! You're definitely right about vegetarians loving it and I think meat eaters would enjoy it as well. The lemon and mint add a nice flavour that I wouldn't have normally included in stuffed peppers. They were super easy to make as well and very colourful. Many, many thanks for this recipe. It's a keeper!

Ingredients Nutrition

Directions

  1. Preheat oven to hot.
  2. Halve and seed capsicums; place in large baking dish.
  3. Roast uncovered, in hot oven, 15 minutes.
  4. Meanwhile, heat oil in medium saucepan, cook onion and garlic, stirring, until onion softens.
  5. Add rice, stock, the water and juice, bring to a boil.
  6. Reduce heat; simmer, covered, stirring occasionally, about 15 minutes or until rice is just tender.
  7. Add spinach, mint, nuts and currants, stir until well combined.
  8. Spoon rice mixture into capsicum halves, sprinkle tops with cheese.
  9. Roast, uncovered, in hot oven, about 15 minutes or until feta browns lightly.

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