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