Stuffed with spiced orzo, bulgur wheat and feta
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Ingredients
- 4 red peppers halved lengthways, seeds removed
- olive oil for drizzling
- 30 g butter
- 100 g orzo
- 200 g bulgur wheat
- 1 tsp ground cumin
- 1 tsp fine salt
- 425 ml vegetable stock
- 1 tbsp harissa pate
- 200 g feta cheese crumbled
- 2 tbsp Fresh Coriander chopped
Instructions
- Preheat the oven to 180C Fan. Place the halved peppers on a baking tray, drizzle with olive oil and bake for 20 minutes or until soft but still holding their shape.
- Meanwhile, melt the butter in a large lidded saucepan, add the orzo and stir over the heat for a few minutes until golden brown. Add the bulgur wheat and continue to stir for a further 2 minutes. Stir in the cumin and salt and pepper.
- Add the stock or water and bring to the boil, cover and cook on the lowest heat for 10 minutes. Remove from the heat and take off the lid, cover with a clean tea towel and replace the lid and leave it to steam for 10 minutes. Fork through, add the harissa, half the feta and all the coriander.
- Spoon the orzo mixture into each half of pepper. Finish with a sprinkle of feta and drizzle with oil and return to the oven for 10 minutes then serve
Nutrition
Calories: 447kcalCarbohydrates: 68gProtein: 18gFat: 13gSaturated Fat: 8gCholesterol: 45mgSodium: 1598mgPotassium: 576mgFiber: 13gSugar: 9gVitamin A: 4210IUVitamin C: 152mgCalcium: 298mgIron: 3mg
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