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–+ servings

Greek Stuffed Capsicum

Total Time: 50 mins

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Servings: 4
Calories: 744kcal
Capsicums can be a great main dish, and this Greek stuffed capsicum meal is no exception. Served with toasted ciabatta.

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Ingredients

  • 4 capsicum
  • 1 onion diced
  • 2 garlic cloves diced
  • 1 C olives diced
  • 100 g feta crumbled
  • 400 g canned tomatoes
  • 1 tsp oregano
  • 1 C long grain rice
  • ¼ C olive oil
  • 1 ciabatta loaf

Instructions

  • Preheat oven to 190°C. Heat oil in a large frying pan and add onion and garlic. Sauté until soft.
  • Add diced tomatoes, oregano, feta, olives and rice and simmer for 5 minutes.
  • Slice capsicums in half, de-seed and fill with the tomato and feta mix.
  • Place on a lined baking dish, drizzle with oil and bake for 40 minutes.
  • Cut thick slices of ciabatta, drizzle with olive oil and season with salt and pepper. Heat a griddle pan until very hot and sear bread for 2 minutes on each side. Serve alongside the capsicums.

Nutrition

Calories: 744kcal | Carbohydrates: 110g | Protein: 20g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 1496mg | Potassium: 680mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4188IU | Vitamin C: 164mg | Calcium: 213mg | Iron: 3mg