Sweet roasted peppers are filled with savoury rice and topped with sharp feta cheese.
Preparation time: 20 - 30 mins
Cooking time 50 - 55 mins
4 red peppers, cut in half lengthways, seeds removed but stalks left on
3 sun dried tomatoes in oil, chopped, + 2 tsps of the oil
150gms (5.5ozs) onions, finely chopped
2 cloves garlic, crushed
200gms (7oz) long grain white rice
450ml (16fl oz) vegetable stock or water
4tbs dry white wine
450grms (1 LB) tomatoes
2 spring onions, finely chopped
25gms (1oz) pine nuts, toasted
2-3 tbsp fresh mint, finely chopped
salt & black pepper
100gms (3.5ozs) feta cheese, drained and crumbled
1. Heat the oven to 200°C/400°F/gas mark 6. place the peppers closely together, cut side up, in an ovenproof dish and bake for 20mins until softened. Remove from oven and set aside.
2. Meanwhile, heat the 2tsp of oil from the sun dried tomatoes in a large pan and sauté the onions for 5mins or until soft. add the garlic and sun dried tomatoes cook for a further 2mins, then stir in the rice.
3. Pour the stock or water and wine into the pan, stir well bring to the boil. Cover and simmer for 15-20mins until the liquid has been absorbed and the rice is tender. Add a little more water if the water dries out during cooking.
4. Meanwhile, cover the tomatoes with boiling water, leave for 1min, then skin, deseed and chop them. Add them to the cooked rice mixture with the spring onions, pine nuts, and mint season well and stir to combine.
5. Spoon the rice mixture into the peppers and sprinkle the feta cheese over the top. Return the peppers to the top shelf of the oven cook for a further 15mins, then serve.
Nutrients per serving
Calories 414
Carbohydrate 57gms
Protein 12gms
Fat 15gms
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