Peppers stuffed with Olives & Rice

S

tuffed peppers are perfect for a quick and easy mid-week dinner. They’re also great cold for lunch.

Ingredients

3 bell peppers – any colour
50g brown rice
50g white rice
50g pine nuts, lightly toasted
50g feta cheese, crumbled
Approx 50g Real Olive Co Garlic and Basil olives, cut into smaller pieces
1 garlic clove, chopped
A handful of basil leaves, chopped
Salt and pepper
1 teaspoon ground chilli (or mixed herbs if preferred)
1 tablespoon olive oil
Juice of 1/2 lemon
Salt and pepper

Method

Pre-heat the oven to 180 fan.

Take the tops off the peppers and scoop out the seeds, then cook them in the oven for 15-20 minutes until starting to soften. Meanwhile boil the rice (it is easiest to cook the brown and white separately) and drain (you can use just one colour of rice if you prefer, but the combination of brown and white works well for taste and flavour absorbency).

Mix the cooked rice and the other ingredients together – you can adjust the ratios according to taste, and if there is rice mixture left over you can keep it to serve on the side.

Stuff the peppers, packing the rice mixture in so that it stays inside the peppers.

Cook for a further 10-15 minutes or until cooked through and the peppers are at the desired consistency.