Greek Stuffed Peppers

with Rocket
Enjoy this humble Greek classic!
94 Reviews
Cals 688 · Prot 14 · Carbs 119 · Fat 23
Vegan
35 min
Greek Stuffed Peppers with Rocket
Enjoy this humble Greek classic!
94 Reviews
Cals 688 · Prot 14 · Carbs 119 · Fat 23
Vegan
Ingredients
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 15*
1 Piece
Pine nuts 2*
20 Grams
Salt
0.5 Tsp
Ketchup
32 Grams
Basmati rice
150 Grams
Vegan feta
100 Grams
Garnish
Olive and rosemary baguette 10*11*
2 Pieces
Rocket
40 Grams
Olive oil
1 Tbsp
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*15 Celery, *2 Tree Nuts, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2879 / 688
Fats (g) 23.4
of which saturated (g) 13.2
Carbohydrates (g) 119
of which sugars (g) 15.9
Fibers (g) 12.8
Proteins (g) 14.2
Salt (g) 1.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast peppers

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.
Prep

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.
Sweat

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 garlic, oregano and pine nuts and cook for 1 min further.
Simmer

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.
Bake

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.
Serve

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.
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