I’ve been meaning to make stuffed peppers for a long time – when you add a few sides and make a protein-rich filling for them, they make a fairly good meal. As you may know by now, I can’t eat Indian food two meals in a row so I’m forced to be creative. I had leftover red rice from an Asian meal I had made the night before; I decided to use that and put a Mediterranean spin on it. Feta and olives have such big flavor – and it was as simple as that.
Update: I made these with quinoa as well and they taste just as good if not better.
I paired it with a cherry tomato bruschetta and grilled zucchini and eggplant pesto sandwiches, but you could pair it with hummus and babaghanoush, a side salad, several different crostini, a cheese plate – the list goes on. These stuffed peppers look impressive, are flavorful and so easy to make if you’re open to using your oven.
- 3 bell peppers, halved and de-seeded
- 1½ cups cooked red rice or any other grain such as quinoa
- 60g feta cheese
- 3 tbsp black olives, sliced
- 3 tbsp green olives, sliced
- 1 tbsp white wine vinegar (optional)
- 1 tsp olive oil
- Crushed red pepper, to taste
- Black pepper, to taste
- Preheat your oven to 200C.
- Brush the halves of the peppers with olive oil on the outside and bake on 200C for 15 minutes.
- Cook the red rice as the packet calls for, adding the tablespoon of white wine vinegar in with the water while cooking.
- Once the rice is cooled, add in the feta, chopped olives, black pepper and crushed red pepper.
- Spoon the rice mixture into the bell pepper halves until full.
- Bake on 200C for 15-20 minutes or until the peppers are slightly browned and softened. Alternatively, if you have a grill setting on your oven, grill for 15 minutes on setting 1. Serve immediately.
Notes: If you don’t have red rice or don’t like it, you could use any other grain – quinoa, millet, brown rice, etc.
I skipped the salt because feta and olives are high in sodium – feel free to add it in if you feel your rice mixture needs it. I used red, yellow and green bell peppers (capsicum) – my family unanimously loved the flavor of the red bell peppers. If you’re playing safe use only red peppers; otherwise feel free to experiment.