Rice and Feta-Filled Roasted Capsicums |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This makes a lovely lunch or light dinner served with salad. The vegetarians will love it. Ingredients:
2 large red capsicums |
2 teaspoons olive oil |
1 small yellow onion, chopped finely |
2 garlic cloves, crushed |
150 g medium-grain white rice |
250 ml vegetable stock |
250 ml water |
1 tablespoon lemon juice |
300 g spinach, chopped coarsely |
2 tablespoons coarsely chopped fresh mint |
1 tablespoon pine nuts, toasted |
1 tablespoon dried currant |
50 g feta cheese, crumbled |
Directions:
1. Preheat oven to hot.
2. Halve and seed capsicums; place in large baking dish.
3. Roast uncovered, in hot oven, 15 minutes.
4. Meanwhile, heat oil in medium saucepan, cook onion and garlic, stirring, until onion softens.
5. Add rice, stock, the water and juice, bring to a boil.
6. Reduce heat; simmer, covered, stirring occasionally, about 15 minutes or until rice is just tender.
7. Add spinach, mint, nuts and currants, stir until well combined.
8. Spoon rice mixture into capsicum halves, sprinkle tops with cheese.
9. Roast, uncovered, in hot oven, about 15 minutes or until feta browns lightly.
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