Feta and rice stuffed peppers Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:20

Prep:

00:05

Cooking:

00:15

Our Feta and rice stuffed peppers recipe is so easy to make and the perfect lunch or side dish to a main dish. The stuffed peppers are juicy and flavoursome. This stuffed peppers recipe has a Greek feel to it with the feta cheese and olives. It’s a really easy and tasty dinner that the whole family will love. We used pre-cooked rice for this so it was ready in just 15 minutes. This is a great way to get 3 of your 5-a-day with the roasted peppers, olives and cherry tomatoes. The feta cheese gives this a good salty flavour but you could always used Cheddar or a blue cheese for extra punch. We tried wild rice here but there’s nothing to stop you from using cous-cous or even bulgar wheat.

Ingredients

  • 4 peppers, any colour, cut in half (seeds removed)
  • 2 packets of pre-cooked wild rice (or 300g of uncooked)
  • 20 black olives, chopped
  • 250g feta, cubed
  • 250g cherry tomatoes, halved
  • 1 red onion, finely chopped
  • 1 tsp chilli flakes
  • 1 tsp oregano
  • 1 tsp celery seeds
  • 1 tbsp olive oil

Method

  • Preheat the oven to 180°C/350°F/Gas Mark 4.

  • Put two halves of pepper in individual dishes, drizzle with a little oil and soften in the oven for 5 minutes, then remove.

  • Put the rest of the oil in a saucepan and sweat the chopped onion until soft. Add the tomatoes, chilli flakes, oregano and celery seeds and cook for another 2 minutes. Then stir in the feta, olives and rice and remove from the heat.

  • Spoon the rice into the pepper halves and bake in the oven for 10 minutes. Serve immediately.

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Swap the peppers and tomatoes round! Hollow out a beef tomato, using the insides in the rice mixture along with some chopped peppers