Stuffed Romano Peppers with Rice, Herbs and Pine Nuts
Glossy, slightly blackened peppers spilling spiced rice and golden feta, scattered with torn parsley and mint, extra toasted pine nuts and a slick of green olive oil, with a pool of garlic yoghurt and a lemon wedge on the side.
Ingredients
Serves 4- 100 gfeta cheese, crumbled
- 200 glong-grain white rice
- 4Romano peppers, halved lengthways and deseeded
- 1onion, finely diced
- 3garlic cloves, finely grated
- ½ tspground cinnamon
- 350 mlhot vegetable stock
- 50 gdried currants
- 50 gpine nuts, toasted in a dry pan
- ½ tspground allspice
- 20 gfresh flat-leaf parsley, roughly chopped
- 15 gfresh mint leaves, roughly chopped
- 1lemon, zested and juiced
- 250 gcherry tomatoes, halved
- ½ tspdried oregano
- 1 tbspextra virgin olive oil
- Fine salt and black pepper
- 3 tbspextra virgin olive oil
- 1garlic clove, finely grated (optional)
- 150 gnatural yoghurt (optional)
- 1 tbspolive oil (optional)
- 1lemon, cut into wedges (optional)
- 40 gextra toasted pine nuts (optional)
- 10 gflat-leaf parsley, chopped (optional)
Method
- Preheat the oven to 200°C fan. Arrange the halved Romano peppers cut-side up in a large roasting tin, drizzle with 1 tbsp of the olive oil and season well.
- Heat 2 tbsp olive oil in a wide saucepan over a medium heat. Add the onion and cook for about 5 minutes, until softened and translucent.
- Stir in the garlic, cinnamon and allspice and cook for 1 minute, until fragrant and the spices have toasted in the oil.
- Add the rice and stir to coat in the spiced oil, then pour in the hot stock. Bring to a simmer, cover and cook for 10 minutes, until the rice has absorbed most of the liquid but is still slightly undercooked; it will finish in the oven.
- Remove from the heat and stir through the currants, toasted pine nuts, lemon zest, half the parsley and half the mint. Season well, then fold through half the crumbled feta.
- Spoon the rice filling generously into each pepper half, pressing it in firmly. Scatter the remaining feta over the top.
- Toss the cherry tomatoes with 1 tbsp olive oil and the dried oregano, season well, and scatter around the peppers in the tin.
- Roast for 25 minutes, until the peppers are tender and charred at the edges and the feta on top is golden and blistered.
- If using the optional garlic yoghurt, stir the optional garlic into the yoghurt with 1 tsp of the lemon juice and season.
- Squeeze the remaining lemon juice over the peppers and scatter with the reserved parsley and mint. Add any of the optional garlic yoghurt, extra pine nuts, finishing olive oil and lemon wedges if using.
Per serving
- kcal
- 594
- protein
- 13g
- fibre
- 8.7g
- carbs
- 74.4g
- fat
- 28.7g
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