Stuffed sweet peppers recipe

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  • Serves 4
  • 50mins to prepare and 40mins to cook
  • 750 calories / serving
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Slice the tops of the sweet peppers off at the stalk-end and remove the seeds and membranes.

Heat 2 tbsp of oil and fry the onion and garlic for approximately 5 minutes. Add the spring onion and allow everything to fry for the last 2 minutes.

Then add the rice, tomatoes and bay leaf, stir everything thoroughly and add approximately 3½ decilitres of boiling water. Allow the rice to boil for approximately 15 minutes until cooked. Take the pan off the fire and remove the bay leaf.

Stir the almonds, marjoram, thyme, parsley and feta through the rice mixture and season with salt and pepper.

Carefully spoon the stuffing into the peppers. Reposition the tops of the peppers. Line the oven dish with nonstick baking paper and place the peppers in the dish one next to the other. Add a little water and a dash of olive oil to the dish, cover the peppers with aluminium foil and bake them in the centre of a preheated oven set at 200ºC for approximately 25 minutes.

Remove the foil and bake the stuffed sweet peppers for another 10-20 minutes until they are soft.

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  • Ingredients

  • 8 sweet peppers (colour according to preference)
  • 2-4tbsp oil
  • 1 red onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 spring onions, cut into thin rings
  • approx. 175g of long grain rice
  • 2-3 tomatoes, skinned, cut into pieces
  • 1 bay leaf
  • 125g almonds or walnuts, coarsely chopped
  • 1tbsp finely chopped thyme
  • 2-3tbsp finely chopped parsley
  • 300g feta, crumbled
  • salt
  • pepper
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  • Energy 3128kj 750kcal 38%
  • Fat 45.5g 65%
  • Saturates 13.7g 69%
  • Sugars 23.5g 26%
  • Salt 3g 51%

of the reference intake
Carbohydrate 63.6g Protein 25.2g Fibre 11.1g

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