Rice And Feta-filled Roasted Capsicums

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large red capsicums
• 2 teaspoons olive oil
• 1 small yellow onion, chopped finely
• 2 garlic cloves, crushed
• 150 g medium-grain rice
• 250 ml vegetable stock
• 250 ml water
• 1 tablespoon lemon juice
• 300 g spinach, chopped coarsely
• 2 tablespoons coarsely chopped fresh mint
• 1 tablespoon pine nuts, toasted
• 1 tablespoon dried currant
• 50 g feta cheese, crumbled

Recipe

• 1 preheat oven to hot.
• 2 halve and seed capsicums; place in large baking dish.
• 3 roast uncovered, in hot oven, 15 minutes.
• 4 meanwhile, heat oil in medium saucepan, cook onion and garlic, stirring, until onion softens.
• 5 add rice, stock, the water and juice, bring to a boil.
• 6 reduce heat; simmer, covered, stirring occasionally, about 15 minutes or until rice is just tender.
• 7 add spinach, mint, nuts and currants, stir until well combined.
• 8 spoon rice mixture into capsicum halves, sprinkle tops with cheese.
• 9 roast, uncovered, in hot oven, about 15 minutes or until feta browns lightly.