Vegetarian stuffed bell peppers with rice and feta

Name: Vegetarian stuffed bell peppers with rice and feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: International
Ingredients: 4 bell peppers; 1 cup basmati rice; 5.6 oz feta cheese; 4 tbsp olive oil; 1 onion; 2 cloves garlic; 0.7 oz mint; 0.7 oz parsley; 1 tbsp harissa; 3.5 oz walnuts; 14 oz canned whole peeled tomatoes; 1.33333 cups vegetable broth; 1 cup full-fat Greek yogurt; 1 tsp ground coriander; salt; pepper

Based on 27 ratings

In app

Martina Trommer

Chef at Kitchen Stories

www.instagram.com/saytine/

"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

bell peppers

100 g

basmati rice

80 g

feta cheese

2 tbsp

olive oil

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 chop green herbs

How to cut a bell pepper

Nutrition per serving

Cal683

Fat42 g

Protein20 g

Carb62 g

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!