Mediterran Rice Stuffed Peppers

Based on 2 ratings

15

min

Preparation

25

min

Cook

Med

Difficulty

8

Steps

13

Ingredients

  1. Preheat the oven to 200°C. Take the core and seeds out of the halved bell peppers. Brush the bell peppers inside and out with some olive oil.
  2. Bake the bell peppers on a lined baking tray for 15 minutes.
  3. In a deep-frying pan, heat up the olive oil on a medium heat.
  4. Sauté the dried oregano, lemon zest, pine nuts, diced onion and garlic until fragrant, then add the diced courgette. Fry until the courgette is softened.
  5. Add the cooked rice and toss everything together. Take off the heat, and season with the salt and freshly ground black pepper.
  6. Take the peppers out of the oven, and spoon the Mediterranean rice into the centers.
  7. Dot the tops of the rice with the fresh mozzarella cheese, and return to the oven for another 10 minutes.
  8. Garnish with fresh flat-leaf parsley before serving.

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