Stuffed peppers
VegetarianDinnerFamily
Stuffed peppers
Sweet roasted peppers are filled with a hearty mixture of rice, chickpeas, tomatoes and feta.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 4large peppers, halved lengthways and deseeded
- 150 glong-grain rice, rinsed
- 1 tbspolive oil
- 1onion, finely chopped
- 2 clovegarlic, crushed
- 1 tinchickpeas, 400 g tin, drained and rinsed
- 1 tinchopped tomatoes, 400 g tin
- 1 tspdried oregano
- 150 gfeta, crumbled
- 15 gfresh parsley, chopped
Make
Method
- 1.
Heat the oven to 200°C, 180°C fan. Place the peppers cut-side up in a baking dish and roast for 20 minutes.
20 minutes - 2.
Meanwhile, cook the rice in a saucepan of boiling water according to the packet instructions, then drain well.
15 minutes - 3.
Heat the oil in a frying pan and soften the onion for 5 minutes. Add the garlic, chickpeas, tomatoes and oregano, then simmer for 10 minutes until thick.
15 minutes - 4.
Stir the rice, parsley and half the feta into the tomato mixture, then spoon into the roasted pepper halves.
5 minutes - 5.
Scatter over the remaining feta and bake for 20 minutes until the peppers are tender and the filling is piping hot.
20 minutes