🫑 Rice and Feta Stuffed Peppers

Ingredients

• 🫑8 piquillo peppers
• 🍚1 1/3 cups uncooked (250 g) brown rice
• 🧀5.3 oz (150 g) feta cheese
• 🍅2 oz (60 g) sun-dried tomatoes
• 🫒2 oz (60 g) black olives
• 🌿1 tsp dried oregano
• 🥣3/4 cup (200 ml) vegetable broth
• 🫒1 1/2 tbsp (22 ml) olive oil
• 🧂1 pinch salt

• Recipes with feta cheese

How to make it, step by step

1. Cook the brown rice until al dente.
2. Mix the rice with the crumbled feta, chopped sun-dried tomatoes, olives, and oregano.
3. Cut the tops off the peppers and remove the seeds.
4. Fill the peppers with the mixture and set them in a baking dish.
5. Drizzle with olive oil and pour the broth into the bottom of the dish.
6. Bake at 400°F (200°C) for 30 minutes covered, then 5 minutes uncovered.