Main course

Stuffed Bell Peppers with Rice and Feta

Name: Stuffed Bell Peppers with Rice and Feta
Total time: 55 min
Yield: 1
Ingredients: 1 Stk Bell pepper; 50 g Rice; 50 g Feta sheep cheese; 1 Stk Onion; 1 Stk Garlic cloves; 100 g Tomatoes pureed; 80 ml Broth; 0.75 tbsp Olive oil; 0.25 tsp Salt; 1 pinch Pepper; 10 g Pine nuts; 0.5 tbsp Lemon juice; 5 g Parsley; 1 TL Oregano

Prep time

55 min

Portions

Difficulty

Easy

557

kcal

Nutrition · Per portion

Carbs

68.1 g

Protein

15.7 g

Fat

25.1 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 1 portion

Bell pepper
1 Stk
Rice
50 g
Feta sheep cheeseOr: shepherd's cheese, vegan feta
50 g
Onion
1 Stk
Garlic cloves
1 Stk
Tomatoes pureed
100 g
Broth
80 ml
Olive oil
¾ tbsp
Salt
¼ tsp
Pepper
1 pinch
Pine nuts
10 g
Lemon juice
½ tbsp
Parsley
5 g
Oregano
1 TL

Method

Step by step

1
Cook rice according to package.
2
Cut top off bell peppers, remove seeds, reserve lids.
3
Finely chop onion and garlic.
4
Heat olive oil in a pan, sauté onion and garlic.
5
Combine rice, crumbled feta, pine nuts, parsley and lemon juice.
6
Adjust with salt, pepper and oregano.
7
Fill bell peppers with rice-feta mixture, place lids on.
8
Place in a baking dish, pour in pureed tomatoes and broth.
9
Cook in oven at 180°C for about 35 min.

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Main course

Stuffed Bell Peppers with Rice and Feta

For 1 portion

Step by step

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