Greek Stuffed Peppers

with Rocket

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Instructions

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1 Roast peppers

Preheat the oven to 200°C/180°C fan. Slice the tops off the bell peppers and remove the seeds. Place the peppers and the pepper tops in a baking dish and drizzle generously with oil. Roast for 20 min. 

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2 Prep

Meanwhile, peel and finely chop the onion and garlic. Finely chop the oregano leaves. Boil the measured water and dissolve the stock cube in it. Roughly chop the pine nuts

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3 Sweat

Heat a pan over a medium-low heat with a very generous drizzle of olive oil. Add the onion and cook with a pinch of salt for 5 min or until soft. Add the garlicoregano and pine nuts and cook for 1 min further.

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4 Simmer

Add 2/3 of the stock, the ketchup and the rice to the pan. Simmer for 10 min, covered or until the rice is almost tender and the stock has evaporated. 

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5 Bake

Remove the baking dish from the oven and carefully stuff each pepper with the rice. Crumble the feta over the top and replace the pepper lids. Pour the remaining stock into the baking dish and roast for 15 min further. After 5 min, place the olive baguettes in the oven and bake for 10 min. 

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6 Serve

Meanwhile, wash and dry the rocket. Once ready, toss the rocket in a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Serve the salad alongside the roasted peppers and olive baguettes

Tips for fussy eaters

Top with cheddar instead of vegan feta!

Pro tip

The trick to perfectly fluffy, non-mushy rice, is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Enjoy this humble Greek classic!

Cooking Time: 35 min

Cals 735 · Prot 15 · Carbs 124 · Fat 24

Dairy-Free

Ingredients

Number of people

Peppers

Yellow pepper 2 Pieces
Red pepper 2 Pieces
Olive oil 2 Tbsp
Red onion 1 Piece
Garlic cloves 3 Pieces
Fresh oregano 10 Grams
Water 550 ML
Vegetable stock cube 1 Piece
Pine nuts 20 Grams
Salt 0.5 Tsp
Ketchup 39 Grams
Basmati rice 150 Grams
Vegan feta 100 Grams

Garnish

Olive and rosemary baguette 2 Pieces
Rocket 40 Grams
Olive oil 1 Tbsp
Lemon 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy this humble Greek classic!

Cooking Time: 35 min

Cals 735 · Prot 15 · Carbs 124 · Fat 24

Dairy-Free

Instructions

photo

1 Roast peppers

Preheat the oven to 200°C/180°C fan. Slice the tops off the bell peppers and remove the seeds. Place the peppers and the pepper tops in a baking dish and drizzle generously with oil. Roast for 20 min. 

photo

2 Prep

Meanwhile, peel and finely chop the onion and garlic. Finely chop the oregano leaves. Boil the measured water and dissolve the stock cube in it. Roughly chop the pine nuts

photo

3 Sweat

Heat a pan over a medium-low heat with a very generous drizzle of olive oil. Add the onion and cook with a pinch of salt for 5 min or until soft. Add the garlicoregano and pine nuts and cook for 1 min further.

photo

4 Simmer

Add 2/3 of the stock, the ketchup and the rice to the pan. Simmer for 10 min, covered or until the rice is almost tender and the stock has evaporated. 

photo

5 Bake

Remove the baking dish from the oven and carefully stuff each pepper with the rice. Crumble the feta over the top and replace the pepper lids. Pour the remaining stock into the baking dish and roast for 15 min further. After 5 min, place the olive baguettes in the oven and bake for 10 min. 

photo

6 Serve

Meanwhile, wash and dry the rocket. Once ready, toss the rocket in a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Serve the salad alongside the roasted peppers and olive baguettes

Tips for fussy eaters

Top with cheddar instead of vegan feta!

Pro tip

The trick to perfectly fluffy, non-mushy rice, is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Peppers

Yellow pepper 2 Pieces
Red pepper 2 Pieces
Olive oil 2 Tbsp
Red onion 1 Piece
Garlic cloves 3 Pieces
Fresh oregano 10 Grams
Water 550 ML
Vegetable stock cube 1 Piece
Pine nuts 20 Grams
Salt 0.5 Tsp
Ketchup 39 Grams
Basmati rice 150 Grams
Vegan feta 100 Grams

Garnish

Olive and rosemary baguette 2 Pieces
Rocket 40 Grams
Olive oil 1 Tbsp
Lemon 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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