Stuffed peppers

Name: Stuffed peppers
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 4 red peppers, halved lengthways and deseeded; 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 200g cooked rice; 1 tin chopped tomatoes (400 g); 1 tsp dried oregano; 100g feta, crumbled; 50g mozzarella, grated

Roasted peppers filled with herby tomato rice and melted cheese. A tidy, make-ahead dinner.

Time1 hr 5
LevelEasy
Costabout £1.25 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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4red peppershalved lengthways and deseeded
1 tbspolive oil
1onionchopped
2garlic clovescrushed
200 gcooked rice
1tin chopped tomatoes (400 g)
1 tspdried oregano
100 gfetacrumbled
50 gmozzarellagrated

Method

1
Heat the oven to 200°C (180°C fan). Place the pepper halves cut side up in a baking dish and roast for 15 minutes.
15 min
2
Meanwhile, cook the onion in the oil for 6 minutes. Add the garlic, tomatoes and oregano and simmer for 8 minutes.
8 min
3
Stir in the rice and half the feta and season well.
4
Fill the peppers with the rice mixture. Top with the mozzarella and remaining feta.
5
Bake for 25 minutes until the peppers are soft and the cheese is golden.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.