Stuffed Peppers with Orzo, Feta and Herbs
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Ingredients
- 4 red peppers
- 150 g orzo
- 1 onion
- 2 garlic cloves
- 200 g tinned chopped tomatoes
- 150 g feta cheese, crumbled
- 15 g flat-leaf parsley
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 432 kcal
- Protein
- 12.7 g
- Carbohydrate
- 42.9 g
- of which sugars
- 13 g
- Fat
- 22.7 g
- of which saturates
- 7.8 g
- Fibre
- 5.8 g
- Salt
- 1.09 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
Cook the orzo in boiling water for 2 minutes less than the pack says, then drain.
- 3
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.
- 4
Stir in the tinned chopped tomatoes and simmer for 5 minutes, then fold in the drained orzo, most of the feta and the chopped parsley. Season well.
- 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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