Greek-Style Stuffed Peppers
Ingredients
- 4 red pepper
- 200 g basmati rice
- 200 g feta cheese
- 200 g tinned chopped tomatoes
- 1 red onion
- 2 cloves garlic
- 15 g fresh dill
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 481 kcal
- Protein
- 13.7 g
- Carbohydrate
- 55.9 g
- of which sugars
- 12.7 g
- Fat
- 21.9 g
- of which saturates
- 9.2 g
- Fibre
- 5.3 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C/180C fan. Cook the rice until just done. Halve the peppers and remove the seeds.
- 2
Soften the chopped onion and garlic in oil, then stir in the tomatoes and cooked rice and season.
- 3
Fold through most of the crumbled feta and chopped dill, then spoon into the pepper halves.
- 4
Top with the remaining feta, drizzle with oil and bake for 25 minutes until the peppers are tender.
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