Rice and Feta Stuffed Peppers

Rice and Feta Stuffed Peppers

Ingredients:

1 pack (200g) Organic Konjac Rice                                                            

4 medium bell peppers, tops cut off, and deseeded

1 tbsp olive oil, extra for spraying                                             

1 garlic clove, minced

2 mushrooms, sliced

½ medium onion, chopped

1 tsp Italian seasoning

1 tbsp capers

8 olives, pitted and chopped

100g feta cheese, crumbled

4 stalks fresh parsley

6 large tomatoes, chopped

Parmesan or Romano cheese, optional for sprinkling                                       

Direction:

Step 1: Preheat oven to 190°C.

Step 2: Prepare the Organic Konjac Rice as per package instructions (drained and rinsed).

Step 3: Lightly spray peppers with oil, sprinkle salt and bake for 10 mins. Remove to cool.

Step 4: Heat 1 tbsp olive oil in a large pan or skillet over medium heat. Sauté garlic, onions, mushrooms, and Italian seasoning until softened (3 mins). Add tomatoes, cook till softened. Add salt and sugar to taste. Try Ecoideas Organic Rice Bran Oil as healthy alternative when cooking with oil (high smoke point).

Step 5: In a large mixing bowl, combine rice, capers, olives, feta cheese, parsley and half the tomato sauce.

Step 6: Fill the peppers with rice mixture, place them in a baking tray, pour the remaining sauce around peppers. Bake until peppers are lightly brown.

Step 7: Serve with grated Parmesan or Romano cheese (Ecoideas Organic Nutritional Yeast as healthy alternative).

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