Feta and Rice-Stuffed Capsicums

Summary

Ready to elevate the humble capsicum to a show-stopping main? Feta and Rice-Stuffed Capsicums will do just that. These vibrant bell peppers are generously filled with a hearty blend of rice, crumbled feta, and a medley of spices. Not only are they delicious, but they’re also a visual treat that can light up any dinner table. So, shall we?

Ingredients:

• Capsicums (bell peppers), any color: 4 large
• Cooked rice: 2 cups (480 grams)
• Feta cheese, crumbled: 1 cup (150 grams)
• Black olives, pitted and chopped: 1/2 cup (90 grams)
• Cherry tomatoes, halved: 1 cup (150 grams)
• Fresh parsley, finely chopped: 1/4 cup (15 grams)
• Olive oil: 2 tablespoons (30 ml)
• Salt and pepper: to taste
• Red pepper flakes (optional): 1/4 teaspoon
• Lemon zest: from 1 lemon

Time: Preparation: 15 minutes | Cooking: 25 minutes

Serves 4

Nutritional Facts (per serving):

• Calories: 265 kcal
• Protein: 9 grams
• Carbohydrates: 33 grams
• Dietary Fiber: 4 grams
• Sugars: 5 grams
• Fat: 12 grams
• Cholesterol: 25 mg
• Sodium: 550 mg

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice off the tops of the capsicums and carefully remove the seeds and membranes.
3. In a large mixing bowl, combine the cooked rice, crumbled feta, chopped black olives, halved cherry tomatoes, and finely chopped parsley.
4. Drizzle in the olive oil and mix to combine.
5. Season the mixture with salt, pepper, red pepper flakes (if using), and lemon zest. Give it a good stir.
6. Stuff each capsicum with the rice and feta mixture, pressing down gently to pack the filling.
7. Place the stuffed capsicums in an oven-proof dish.
8. Bake in the preheated oven for about 25 minutes, or until the capsicums are tender and the tops look slightly golden.

Tips:

1. Opt for multi-colored capsicums for a visually appealing dish.
2. You can toss in some sautéed ground meat or chicken for a non-vegetarian twist.
3. Don’t overcook the capsicums; they should hold their shape while being tender.
4. Leftover grains like quinoa or couscous can also be used in place of rice.

Serving Suggestions:

• Serve the Feta and Rice-Stuffed Capsicums while they’re still warm.
• Drizzle with a bit more olive oil or a splash of lemon juice for added zest.
• A side of garlic bread or a green salad complements this dish perfectly.
• For a refreshing beverage pairing, opt for a chilled white wine or a zesty iced tea.

Delight in the symphony of textures and flavors as you take a bite of these Feta and Rice-Stuffed Capsicums. They’re a testament to how simple ingredients can come together to create a dish that’s both comforting and gourmet. Enjoy this culinary adventure!

Feta and Rice-Stuffed Capsicums

Ready to elevate the humble capsicum to a show-stopping main? Feta and Rice-Stuffed Capsicums will do just that. These vibrant bell peppers are generously filled with a hearty blend of rice, crumbled feta, and a medley of spices. Not only are they delicious, but they’re also a visual treat that can light up any dinner table. So, shall we?

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

Feta and Rice-Stuffed Capsicums

Amount per Serving

Calories

265

% Daily Value*

Fat

 

12

g

18

%

Cholesterol

 

25

mg

8

%

Sodium

 

550

mg

24

%

Carbohydrates

 

33

g

11

%

Fiber

 

4

g

17

%

Sugar

 

5

g

6

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Capsicums bell peppers, any color: 4 large
• Cooked rice: 2 cups 480 grams
• Feta cheese crumbled: 1 cup (150 grams)
• Black olives pitted and chopped: 1/2 cup (90 grams)
• Cherry tomatoes halved: 1 cup (150 grams)
• Fresh parsley finely chopped: 1/4 cup (15 grams)
• Olive oil: 2 tablespoons 30 ml
• Salt and pepper: to taste
• Red pepper flakes optional: 1/4 teaspoon
• Lemon zest: from 1 lemon

Instructions

• Preheat your oven to 375°F (190°C).
• Slice off the tops of the capsicums and carefully remove the seeds and membranes.
• In a large mixing bowl, combine the cooked rice, crumbled feta, chopped black olives, halved cherry tomatoes, and finely chopped parsley.
• Drizzle in the olive oil and mix to combine.
• Season the mixture with salt, pepper, red pepper flakes (if using), and lemon zest. Give it a good stir.
• Stuff each capsicum with the rice and feta mixture, pressing down gently to pack the filling.
• Place the stuffed capsicums in an oven-proof dish.
• Bake in the preheated oven for about 25 minutes, or until the capsicums are tender and the tops look slightly golden.

Notes

Tips:

Opt for multi-colored capsicums for a visually appealing dish.
You can toss in some sautéed ground meat or chicken for a non-vegetarian twist.
Don’t overcook the capsicums; they should hold their shape while being tender.
Leftover grains like quinoa or couscous can also be used in place of rice.

Serving Suggestions:

Serve the Feta and Rice-Stuffed Capsicums while they’re still warm.
Drizzle with a bit more olive oil or a splash of lemon juice for added zest.
A side of garlic bread or a green salad complements this dish perfectly.
For a refreshing beverage pairing, opt for a chilled white wine or a zesty iced tea.