Sunday, September 23, 2012

Recipe: Rice and Feta Stuffed Peppers

This is a nice recipe I rustled up as I had peppers, risotto rice, and now a load feta to use up suddenly- I had a big 1kg block of feta left over from Widcombe Rising, which (unopened) lasts until 2013 something, but SOMEONE (i'm pointing at you boyfriend!) drunkenly (or more worryingly, in his sleep, like sleep-eating!!) opened the pack of feta and had a nibble, so over the next month probably almost every recipe on here will include feta in some shape or form! I'm wondering whether it would be wise to make a big spanakopita filling (feta, ricotta, dill and spinach) and freeze it, to make spanakopitas at another time, but i'm not really sure how well feta freezes. Any way, this is a very pleasant healthy lunch for two, and very cheap to make.

Rice and Feta Stuffed Peppers (serves 2)

2 large or 3 smaller green peppers, halved and seeded
3 tbsp extra virgin olive oil
1 knob of butter
1 red onion, diced
1 clove garlic, crushed
½ tsp mixed herbs
100g Arborio rice
400ml vegetable stock
1 large ripe tomato, diced
Handful fresh basil, roughly chopped
Salt and pepper to taste
80g feta diced

1. Preheat the oven to 200C. Lay the halved peppers in a roasting dish and drizzle with 2 tbsp of the extra virgin olive. Season with a little salt and pepper, and roast in the oven for 30 minutes. Remove and set aside.
2. Meanwhile, sauté the onions and garlic in 1 tbsp of the olive oil and butter for about 10 minutes. Add the mixed herbs, rice, and stock and cook on a medium heat for 10 minutes, stirring occasionally.
3. Add the chopped tomato and cook for 5 more minutes. Add the basil and cook for a further 5 minutes. Season the rice to taste and spoon into the roasted pepper halves. Top with the cubed feta, and bake in the oven for 10 minutes. Serve with some mixed green salad!

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