Mediterranean stuffed peppers

Ingrédients

• •600 g bell peppers (mixed colors)
• •250 g white basmati rice (cooked)
• •150 g feta cheese, crumbled
• •200 g cherry tomatoes, quartered
• •60 g kalamata olives, pitted
• •80 g oignon rouge
• •3 tbsp fresh parsley
• •2 tbsp jus de citron
• •3 tbsp huile d'olive
• •1 tsp origan

Étapes

1. 1.Preheat oven 200 °C / 400 °F.
2. 2.Halve peppers lengthways, scoop out seeds.
3. 3.Mix cooked rice with crumbled feta, halved cherry tomatoes, sliced olives, chopped red onion, parsley, lemon juice, 2 tbsp olive oil and oregano.
4. 4.Spoon filling into pepper halves. Drizzle remaining olive oil over.
5. 5.Arrange in a baking dish with 100 ml water in the bottom. Bake 30 min until peppers are tender and tops are charred at the edges.
6. 6.Eat warm or chilled — both work.