Stuffed Peppers with Rice & Feta

• Bell pepper(4)
• White rice(180 g)
• Onion(1)
• Garlic(3 cloves)
• Tomato(2)
• Spinach(120 g)
• Feta(150 g)
• Tomato paste(1 tbsp)
• Vegetable Stock(400 ml)
• Olive oil(2 tbsp)
• Oregano(1 tsp)
• Paprika(1 tsp)
• Fresh parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 200°C. Halve the {Bell pepper} lengthways and remove the seeds. Finely chop the {Onion}, mince the {Garlic}, dice the {Tomato}, and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Heat {Olive oil} in a large sauté pan over medium heat. Cook the {Onion} with the chopped pepper trimmings for 4 minutes until softened, then stir in the {Garlic}, {Paprika}, and {Oregano} for 1 minute.

   ~5 min

3. 3

   Stir in the {Tomato paste}, {White rice}, and {Tomato}. Pour in the {Vegetable Stock}, add the {Salt} and {Black pepper}, and bring to a simmer. Cover and simmer for 12 minutes, stirring once, until the rice is nearly tender and most of the liquid is absorbed.

   ~12 min

4. 4

   Fold the {Spinach}, half the {Feta}, and most of the {Fresh parsley} into the rice mixture until the spinach wilts and the filling looks thick and cohesive. Spoon the mixture into the {Bell pepper} halves and scatter over the remaining {Feta}.

   ~3 min

5. 5

   Arrange the filled peppers snugly in a baking dish. Bake for 16 minutes until the peppers are tender and the feta is lightly golden at the edges.

   ~16 min

6. 6

   Serve the stuffed peppers warm with the remaining parsley scattered over the top.

   ~0 min