Ingredients
Scale
- 3 Red (Yellow, or Mixed Bell Peppers, halved lengthways)
- 2 cloves Garlic (minced)
- 3 tbsp Extra Virgin Olive Oil
- 2 tsp Dried Oregano
- 500 g 3 cups Cooked Rice, warmed
- Kalamata Olives (to taste)
- 1 Lemon (juice and zest)
- 200 g Cherry Tomatoes (halved)
- ½ bunch Basil (chopped)
- For serving: 200g (1 ¼ cups Feta, crumbled)
Instructions
- Preheat the Oven: Heat your oven to 200ºC (392ºF).
- Prepare the Peppers: Halve the peppers and remove seeds. Mix with olive oil, minced garlic, and a dash of salt and pepper. Sprinkle with oregano.
- Roast: Place peppers on a baking tray, cut side up, and roast for 25-30 minutes until they begin to char around the edges.
- Marinate Tomatoes: Combine cherry tomatoes with 2 tablespoons of olive oil and half of the chopped basil. Season with salt and pepper, and let marinate.
- Prepare Rice Mixture: Toss the warmed rice with olives, lemon juice and zest, half of the feta, and the remaining basil.
- Stuff and Serve: Fill the roasted pepper halves with the rice mixture. Top with marinated tomatoes and the rest of the crumbled feta.