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Stuffed Peppers with Rice Recipe

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Ingredients

Scale
  • 3 Red (Yellow, or Mixed Bell Peppers, halved lengthways)
  • 2 cloves Garlic (minced)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tsp Dried Oregano
  • 500 g 3 cups Cooked Rice, warmed
  • Kalamata Olives (to taste)
  • 1 Lemon (juice and zest)
  • 200 g Cherry Tomatoes (halved)
  • ½ bunch Basil (chopped)
  • For serving: 200g (1 ¼ cups Feta, crumbled)

Instructions

  1. Preheat the Oven: Heat your oven to 200ºC (392ºF).
  2. Prepare the Peppers: Halve the peppers and remove seeds. Mix with olive oil, minced garlic, and a dash of salt and pepper. Sprinkle with oregano.
  3. Roast: Place peppers on a baking tray, cut side up, and roast for 25-30 minutes until they begin to char around the edges.
  4. Marinate Tomatoes: Combine cherry tomatoes with 2 tablespoons of olive oil and half of the chopped basil. Season with salt and pepper, and let marinate.
  5. Prepare Rice Mixture: Toss the warmed rice with olives, lemon juice and zest, half of the feta, and the remaining basil.
  6. Stuff and Serve: Fill the roasted pepper halves with the rice mixture. Top with marinated tomatoes and the rest of the crumbled feta.

Find it online: https://thecookingjournal.com/greek-stuffed-peppers-with-rice/

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