Member recipe

Peppers stuffed with rice

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Cooking time

Prep: 20 minutes Cook: 25 minutes

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Serves 1

Peppers stuffed with rice ,onion balsamic vinegar and feta

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  • 1 Large Red or Orange Pepper Per Person
  • 40g Of Rice Per Person
  • 1 Sliced Clove of Garlic Per Person
  • 1 Small Diced Onion Per Person
  • Handful of Button Mushrooms Sliced
  • 2-3 Tablespoons of Balsamic Vinegar
  • Salt Pepper
  • Olive oil
  • 20g Of Feta
  • 1 rasher of bacon chopped


  1. 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.

  2. Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season

  3. Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)

  4. Mix it all vigorously

  5. Stuff into the pepper tightly then add another layer of crumbled feta.

  6. Add the top of the pepper and drizzle with olive oil

  7. Place in the oven for 20-25min at 180’c or gasmark5

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29th Jan, 2018
Cook the empty pepper at 180c for 15 minuites to warm and cook the pepper before adding the filling