Spinach, Feta and Rice-Stuffed Peppers
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Ingredients
- 4 red peppers
- 200 g spinach
- 150 g short grain rice
- 1 onion
- 2 garlic cloves
- 150 g feta cheese, crumbled
- 4 tbsp olive oil
- 10 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 11.4 g
- Carbohydrate
- 45 g
- of which sugars
- 11.1 g
- Fat
- 22.7 g
- of which saturates
- 7.7 g
- Fibre
- 5.6 g
- Salt
- 1.17 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 190C (170C fan, gas 5). Slice the tops off the peppers and scoop out the seeds.
- 2
Finely chop the onion and crush the garlic. Warm the olive oil in a pan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Stir in the rice and 250ml water. Season well, cover and simmer for 10 minutes until the rice has absorbed most of the liquid but is not fully cooked.
- 4
Stir in the spinach until wilted, then fold in most of the feta and the chopped parsley.
- 5
Spoon the mixture into the peppers, replace the lids and stand upright in a baking dish with 100ml water around them.
- 6
Cover with foil and bake for 30 minutes, then scatter with the remaining feta and bake, uncovered, for a further 10 minutes until the peppers are tender.
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