Rice and Feta-Filled Roasted Capsicums Recipe

Name: Rice and Feta-Filled Roasted Capsicums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 of fresh mint; 1 tablespoon pine nuts, toasted; 1 tablespoon dried currant; 50 g feta cheese, crumbled

Servings: persons

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 of fresh mint
1 tablespoon pine nuts, toasted
1 tablespoon dried currant
50 g feta cheese, crumbled

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.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large red capsicums, 2 teaspoons olive oil, 1 small yellow onion, chopped finely, 2 garlic cloves, crushed, and more.

Yes, Rice and Feta-Filled Roasted Capsicums falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice and Feta-Filled Roasted Capsicums

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions