Vegetarian stuffed peppers with rice and feta

Step 1/4

• 2 bell peppers
• 1 tbsp olive oil
• salt

• oven
• cutting board
• knife
• baking dish

Preheat the oven to 220°C/428°F. Meanwhile, cut peppers in half lengthwise, remove seeds. Place in a baking dish and drizzle with a little oil, season with salt and pre-cook in the oven for approx. 10 min.

Step 2/4

• ½ onion
• 1 cloves garlic
• 10 g mint
• 10 g parsley
• 80 g feta cheese
• 1 tbsp olive oil
• ½ tbsp harissa
• 100 g basmati rice
• 50 g walnuts
• salt

• saucepan (small)
• cooking spoon

Meanwhile, dice onion, chop garlic, and finely chop mint and parsley. Crumble the feta with your hands. Heat the remaining oil in a saucepan. Add onion and garlic and fry for approx. 3 min. over medium-high heat, season with salt. Add harissa, mix, and fry for approx. 1 min. Add rice and fry for approx. 2 min. Meanwhile, chop walnuts and add to the saucepan.

Step 3/4

• 200 g canned whole peeled tomatoes
• 150 ml vegetable broth
• salt
• pepper

Add canned tomatoes and broth. Mix, season with salt and pepper. Cook rice for as long as advised on the package, setting aside 1 min. before the end of cooking time and mixing with ¾ of the feta and ¾ of the herbs. Fill the peppers with the rice mixture, spread the remaining feta on top, transfer to the oven and bake for approx. 20 min. until golden brown.

Step 4/4

• 100 g full-fat Greek yogurt
• ½ tsp ground coriander
• salt

Meanwhile, mix the remaining herbs with yogurt, season with ground coriander seeds and salt, and set aside. Remove the roasted stuffed peppers from the oven and serve with the yoghurt dip.

Enjoy your meal!