Stuffed Peppers

Ingredients

• 4red peppers, tops cut off and kept as lids, seeds and white ribs removed
• 1/4 cupolive oil
• 1onion, finely chopped
• 3 clovesgarlic, crushed
• 7 ozlong-grain rice
• 14 ozchopped tomatoes, one can
• 1 cupwater
• 2 tspdried oregano
• 1/4 tspground cinnamon
• 2 tspsea salt
• 1 tspblack pepper
• 1/2 ozfresh dill, chopped
• 1/2 ozfresh parsley, chopped
• 5 1/4 ozfeta cheese, a variety labeled suitable for vegetarians, crumbled
• 1 tbsplemon juice

Method

1. 1

   Heat the oven to 400°F. Sit the hollowed peppers upright in a roasting dish, rub them and their lids with half the olive oil and a little of the salt, and roast until they have softened and colored at the edges.

2. 2

   Meanwhile, heat the rest of the olive oil in a pan and soften the onion, then add the garlic, the oregano and the cinnamon and cook for another minute until fragrant.

3. 3

   Stir in the rice, then add the chopped tomatoes, the water, the rest of the salt and the black pepper. Simmer covered until the rice is almost tender and the liquid has been absorbed.

4. 4

   Stir the dill, parsley, lemon juice and half the feta through the rice, spoon the filling into the peppers and mound it at the top, then scatter the rest of the feta over and set each lid back on at an angle so the filling still shows.

5. 5

   Return the dish to the oven until the filling is hot right through and the cheese has softened and browned in patches.

Nutrition per serving