Rice and Feta-Filled Roasted Capsicums

"This makes a lovely lunch or light dinner served with salad. The vegetarians will love it."
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
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