Rice and Feta-Filled Roasted Capsicums

Total Time
45mins
Prep 15 mins
Cook 30 mins

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

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.
Most Helpful

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!

Sackville August 13, 2002

Terese, you were right! We (vegetarians) loved it! The flavors were absolutely delicious and it's now one of our very favorites. Thanks so much!

Yaffa July 17, 2008

This is DELICIOUS Terese! It was a winner with the family. We're not vegetarians, so we had it with lamb chops. I had one leftover that I gave to an old Greek friend...he was so impressed, said it was just like his mother used to make!

Lee_tah December 18, 2005