Smoky Rice & Chickpea Stuffed Peppers with Feta

⏱ 65 min · Serves 4

Sweet roasted bell peppers packed with smoky paprika rice, chickpeas and herbs, then finished with salty feta and a golden crust. Simple, filling and forgiving — the kind of tray you bring straight to the table.

Per serving: 530 kcal · 17.0g protein · 58.0g carbs · 25.0g fat

Ingredients

• 4 large red or yellow bell peppers
• 3 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 150 g long-grain white rice
• 400 g tin chopped tomatoes
• 300 ml vegetable stock
• 400 g tin chickpeas, drained and rinsed
• 1 tsp dried oregano
• 150 g feta, crumbled
• Small handful flat-leaf parsley, chopped
• Small handful dill, chopped
• Zest of 1 lemon
• Salt and black pepper
• 2 tbsp toasted pine nuts (optional)

Method

1. Heat the oven to 200C/180C fan. Slice the tops off the peppers, keep the lids, and scoop out seeds. Sit them upright in a baking dish, rub inside and out with 1 tbsp olive oil and a pinch of salt.
2. Heat the remaining 2 tbsp oil in a deep frying pan over medium heat. Cook the onion for 6-7 minutes until soft, then add garlic, smoked paprika and cumin and stir for 1 minute.
3. Stir in the rice to coat, then add the chopped tomatoes, stock and oregano. Season well, bring to a simmer, cover and cook 12 minutes, stirring once, until the rice is almost tender and most liquid absorbed.
4. Fold in the chickpeas, half the feta, the parsley, dill and lemon zest. Taste and adjust the seasoning.
5. Spoon the filling into the peppers, pressing gently; mound any extra around the base. Top with the remaining feta, replace the pepper lids alongside, and add 100 ml water to the dish.
6. Cover with foil and bake 30 minutes, then uncover and bake a further 12-15 minutes until the peppers are soft and the tops are golden.
7. Scatter with pine nuts and extra herbs, and rest 5 minutes before serving with a green salad or yoghurt.