Greek stuffed peppers

Tender peppers packed with Mediterranean flavours

1 ratings

1 hour 10 minutes
Serves 2
3 of 5 a day

Nutrition: Per serving

Kcal217
Fat6.5g
Salt0.7g
Sugar8.7g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

These vibrant stuffed peppers are quick and simple to prepare. Once you’ve packed them with the delicious stuffing, sit back and let the oven do the work!

Ingredients

50g brown rice
2 peppers (red, yellow or green)
2 tomatoes, chopped
1 small onion, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh flat-leaf parsley, finely chopped
50g feta cheese
1 tablespoon lemon juice, freshly squeezed
Freshly ground black pepper
75ml reduced-salt vegetable stock

Method

Preheat the oven to 180ºC/Fan 160ºC.
Cook the rice according to the pack instructions. Turn into a mixing bowl and allow to cool.
Slice the tops off the peppers and set them aside. Remove seeds and white pith.
Add the tomatoes, onion, dill, parsley and cheese to the rice. Use a fork to mix together, taking care not to squash the rice or cheese. Add the lemon juice, and season with black pepper.
Stuff the pepper shells loosely with the rice mixture and replace the tops. Arrange them in a baking dish just large enough to hold them.
Pour the stock into the baking dish. Cook for about 45 minutes, until the vegetables are soft but still hold their shape.
Allow to cool for 10 minutes before serving.