Stuffed green peppers with feta

    1 hour 15 min

    Green peppers are stuffed with rice, kidney beans, feta cheese, sweetcorn and cashew nuts. Great for a filling and tasty vegetarian dinner.


    London, England, UK
    10 people made this

    Serves: 2 

    • 50g uncooked basmati rice
    • pinch of salt
    • 2 green peppers, seeds removed
    • 50g cashew nuts, chopped
    • 1 (400g) tin kidney beans, rinsed and drained
    • 1 small onion, chopped
    • 100g sweetcorn, thawed
    • 75g feta cheese, crumbled
    • ½ teaspoon dried basil
    • salt and pepper to taste
    • ½ teaspoon lemon juice
    • 1 tablespoon extra virgin olive oil

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a small saucepan place basmati rice and water and bring to the boil. Add salt, cover and simmer for 15 minutes over low heat, until the rice is soft and the water is absorbed. Set aside.
    2. Preheat oven to 190 C / Gas 5.
    3. Roast cashews in a dry pan over medium heat until lightly browned.
    4. In a medium bowl combine cooked basmati rice, kidney beans, onion, sweetcorn, feta, roasted cashews and basil; mix well. Season with salt and pepper to taste.
    5. Stand green peppers upright in a baking dish; spoon in the rice mixture until the peppers are full. Cook in preheated oven for 45-50 minutes, or until the peppers are tender.
    6. In a small bowl whisk together lemon juice and olive oil; sprinkle over the roasted peppers before serving.

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