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Greek-Style Stuffed Capsicums

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Greek-Style Stuffed Capsicums are a flavorful and healthy dish filled with rice, feta, tomatoes, and herbs. This Mediterranean-inspired recipe is perfect for casual dinners or special occasions, offering a satisfying and vibrant meal.

Ingredients

4 large capsicums, halved and seeds removed

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 cup cooked rice

400g can diced tomatoes

½ cup crumbled feta

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, to serve

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté for a few minutes until softened and fragrant.
  3. Stir in the cooked rice, canned diced tomatoes, crumbled feta, dried oregano, salt, and pepper. Mix everything together well.
  4. Spoon the rice mixture into each capsicum half, packing it in lightly to ensure the filling is evenly distributed.
  5. Place the stuffed capsicums in a baking dish and cover with aluminum foil.
  6. Bake for 30 minutes. After that, remove the foil and continue baking for an additional 10 minutes, allowing the tops to crisp slightly.
  7. Once done, remove from the oven and garnish with fresh parsley before serving.

Notes

  • Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (350°F) for about 10 minutes, or in the microwave for a quicker option.
  • You can prepare the stuffed capsicums up to the point of baking and store them in the fridge for up to a day.
  • For a vegan option, omit the feta and use a plant-based cheese alternative.
  • If you prefer a gluten-free version, quinoa can be substituted for rice.

Nutrition

Find it online: https://bitezly.com/greek-style-stuffed-capsicums/