🍽️ Bell Peppers Stuffed with Rice, Feta, and Vegetables

Name: Bell Peppers Stuffed with Rice, Feta, and Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g long-grain rice; salt; 4 bell peppers (red and yellow); 150 g eggplants; 1 red onion; 1 garlic clove; 2 tbsp olive oil; salt; pepper (from the mill); 1 tsp dried herbs of Provence; 250 g cherry tomatoes; 250 g feta; 200 ml dry white wine; 200 ml vegetable broth; 2 tbsp pine nuts; basil (for garnishing)

495 kcal · 30 min · 4 servings

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Ingredients

150 g long-grain rice
salt
4 bell peppers (red and yellow)
150 g eggplants
1 red onion
1 garlic clove
2 tbsp olive oil
salt
pepper (from the mill)
1 tsp dried herbs of Provence
250 g cherry tomatoes
250 g feta
200 ml dry white wine
200 ml vegetable broth
2 tbsp pine nuts
basil (for garnishing)

Instructions

1. Put the rice in a pot with about 300 milliliters of boiling salted water.
2. Cook the rice for about 15 minutes until it is still slightly firm.
3. Drain the rice if there is still water in the pot and let it cool down.
4. Preheat the oven to 200 degrees Celsius with top and bottom heat.
5. Wash the bell peppers and cut them in half lengthwise.
6. Remove the white seeds and the white membranes from the inside of the bell peppers.
7. Place the empty bell pepper halves in a casserole dish.
8. Wash the eggplant and cut off the ends.
9. Cut the eggplant into small cubes.
10. Salt the eggplant cubes and let them sit for about 10 minutes.
11. Peel the onion and the garlic.
12. Finely chop the onion and the garlic.
13. Sauté the onion and garlic in hot oil until translucent.
14. Add the eggplant cubes and cook them for 4 to 5 minutes while stirring until soft.
15. Stir the cooled rice into the vegetables.
16. Season the mixture with salt, pepper, and herbs and adjust the taste.
17. Wash the tomatoes and cut them in half.
18. Crumble the feta cheese into small pieces.
19. Fill the bell pepper halves with the rice and vegetable mixture.
20. Place the tomato halves and the feta on top of the stuffed bell peppers.
21. Bake the bell peppers in the preheated oven until they are cooked through.
22. Take the casserole dish out of the oven.
23. Garnish the finished dish with fresh basil leaves.
24. Serve the stuffed bell peppers hot.

Nutrition per serving

kcal: 495
Protein: 18 g · Fett/Fat: 25 g · Carbs: 40 g