Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Meanwhile, peel and finely chop the onion and garlic. Finely chop the oregano leaves. Boil the measured water and dissolve the stockcube in it. Roughly chop the pinenuts.
Heat a pan over a medium-low heat with a very generous drizzle of oliveoil. Add the onion and cook with a pinch of salt for 5 min or until soft. Add the garlic, oregano and pinenuts and cook for 1 min further.
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.
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 olivebaguettes in the oven and bake for 10 min.
Meanwhile, wash and dry the rocket. Once ready, toss the rocket in a drizzle of oliveoil and a squeeze of lemon juice. Season with salt and pepper. Serve the salad alongside the roasted peppers and olivebaguettes.