Peppers stuffed with minted rice

    1 hour 25 min

    Sweet roasted peppers are filled with savoury rice and topped with sharp feta cheese.

    2 people made this

    Serves: 4 

    • 4 red peppers, cut in half lengthways, seeds removed but stalks left on
    • 3 sun-dried tomatoes in oil, chopped, plus 2 teaspoons of the oil
    • 150 g (5½ oz) onions, finely chopped
    • 1-2 cloves garlic, crushed
    • 200 g (7 oz) long-grain white rice
    • 450 ml (16 fl oz) vegetable stock or water
    • 4 tablespoons dry white wine
    • 450 g (1 lb) plum tomatoes
    • 25 g (1 oz) green olives, stoned and chopped
    • 2 spring onions, finely chopped
    • 25 g (1 oz) pine nuts, toasted
    • 2-3 tablespoons chopped fresh mint
    • Salt and black pepper
    • 100 g (3½ oz) feta cheese, drained and crumbled

    Prep:30min  ›  Cook:55min  ›  Ready in:1hr25min 

    1. Heat the oven to 200°C (400°F, gas mark 6). Place the peppers closely together, cut side up, in an ovenproof dish and bake for 20 minutes, or until softened. Remove from the oven and set aside.
    2. Meanwhile, heat 2 teaspoons of oil from the jar of sun-dried tomatoes in a large nonstick saucepan and sauté the onions for 5 minutes, or until softened. Add the garlic and sun-dried tomatoes and continue cooking for a further 2 minutes, then stir in the rice.
    3. Pour the stock or water and wine into the rice mixture, stir well and bring to the boil. Cover and simmer for 15-20 minutes until the liquid has been absorbed and the rice is tender. Add a little more water if the rice dries out during cooking.
    4. Meanwhile, cover the tomatoes with boiling water, leave for 1 minute, then skin, deseed and chop them. Add them to the cooked rice mixture with the olives, spring onions, pine nuts and mint, season well and stir to combine. Spoon the rice into the peppers and sprinkle the feta cheese over the top.
    5. Return the peppers to the top shelf of the oven and cook for a further 15 minutes, then serve.

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