Ingredients for Rice And Feta Filled Roasted Capsicums
- Red Capsicums
- Olive Oil
- Yellow Onion
- Garlic Cloves
- Medium Grain White Rice
- Vegetable Stock
- ½ cup water
- Lemon Juice
- 1 cup packed fresh spinach
- Of Fresh Mint
- Pine Nuts
- Dried Currant
- Feta Cheese
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How to Make Rice And Feta Filled Roasted Capsicums
- Preheat oven to 200°C (400°F).
- Halve 4 large capsicums (bell peppers) lengthwise and remove seeds and membranes.
- Place capsicum halves in a large baking dish.
- Roast uncovered for 15 minutes.
- While capsicums roast, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and 2 cloves minced garlic. Cook, stirring occasionally, until onion softens (about 5 minutes).
- Add 1 cup long-grain rice, 1 ½ cups vegetable stock, ½ cup water, and the juice of ½ lemon. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender, stirring occasionally.
- Stir in 1 cup packed fresh spinach, ¼ cup chopped fresh mint, ½ cup chopped walnuts or pecans, and ¼ cup currants. Cook for 2 minutes until spinach wilts.
- Spoon the rice mixture into the roasted capsicum halves.
- Sprinkle generously with 100g crumbled feta cheese.
- Return capsicums to the oven and roast uncovered for another 15-20 minutes, or until feta is lightly browned and the peppers are tender.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
26g
Fat
12g
Carbs
14g
