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Stuffed peppers with feta

updated

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Ingredients for 2 servings:

  • 2 bell peppers
  • 1 cup of rice (coffee cup)
  • 2 cups of broth (coffee cup)
  • 1 can of tuna
  • 1 small can of corn
  • 200 g feta cheese
  • Herbs, Italian
  • some tomato juice
  • 1 small onion(s), diced
  • 1 tbsp tomato paste
  • 200 ml broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Bring the rice and broth to a boil and let it simmer for 20 minutes. Cut the tops off the peppers and trim them. Mix the tuna, corn, finely diced feta, spices, and tomato juice into the cooked rice and stuff the peppers with it. Sauté the onion with the tomato paste and deglaze with the broth. Transfer to a casserole dish and add the peppers. Braise everything in a preheated oven at 175°C (top/bottom heat) for 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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