Vegetarian stuffed bell peppers with rice and feta

Vegetarian stuffed bell peppers with rice and feta

Based on 27 ratings
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"When I first made these stuffed peppers in the office, they created a real buzz in the team kitchen. Initially I had a few question marks over some elements of the dish, but plenty of team discussion and positive feedback made the final decisions a whole lot easier. By pre-baking the peppers while preparing the savory rice filling, we save on total cook time, making this a weeknight winner. A final drizzle of yogurt sauce perfectly completes the dish."
Difficulty
Easy 👌
Preparation
20 min
Baking
35 min
Resting
0 min

Ingredients

2Servings
2
bell peppers
100 g
basmati rice
80 g
feta cheese
2 tbsp
olive oil
½
onion
1 cloves
garlic
10 g
mint
10 g
parsley
½ tbsp
harissa
50 g
walnuts
200 g
canned whole peeled tomatoes
150 ml
vegetable broth
100 g
full-fat Greek yogurt
½ tsp
ground coriander
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, baking dish, saucepan (small), cooking spoon

How-To Videos

See all
how-to-cook-basmati-rice

How to cook basmati rice

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal683
Fat42 g
Protein20 g
Carb62 g
  • Step 1/ 4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Vegetarian stuffed bell peppers with rice and feta

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