Stuffed Peppers

Ingredients

• 4 large bell peppers, halved
• 1.5 cups cooked rice
• 1 onion, chopped
• 2 garlic cloves
• 1 courgette, diced
• 1 can chopped tomatoes
• 1 tsp oregano
• 100g feta or grated cheese
• Olive oil, salt and pepper

Instructions

1. Soften the onion, garlic and courgette in oil.
2. Stir in the tomatoes, oregano and cooked rice; season.
3. Fill the pepper halves with the mixture.
4. Top with cheese and bake at 190C for 30-35 minutes until the peppers are tender.

Serving suggestions

• Lovely with a green salad.

Storage & reheating

Keeps 3 days; reheats well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions