STUFFED
BELL PEPPER WITH RICE AND FETA.

Two halves of roasted bell pepper filled with herby rice and feta. Easy solo dinner.

At a Glance

Ingredients

• bell pepper, halved and seeded 1 large
• cooked rice 1/2 cup
• feta, crumbled 50g
• cherry tomatoes, halved handful
• olive oil 2 tbsp
• fresh herbs (parsley, mint, or dill) handful
• salt, pepper, dried oregano to taste

Method

1. 01

   Roast pepper

   Brush 1 halved bell pepper with 2 tablespoons of oil and roast at 400F/200C for 15 minutes to soften.

2. 02

   Make filling

   Mix 1/2 cup of cooked rice, 50g of crumbled feta, a handful of tomatoes, herbs, and a drizzle of olive oil. Season well.

3. 03

   Fill and finish

   Fill the peppers with rice mixture and bake another 15 to 20 minutes until golden.