Recipe
Artichoke & Olive Stuffed Peppers
Roasted peppers filled with a Mediterranean mixture of artichoke hearts, olives, herbs and rice — ideal as a main or side.
20 min
Prep time
35 min
Cook time
4
Servings
Main Course
Ingredients
- 4 large red bell peppers
- 200 g Goodwill artichoke hearts, drained and chopped
- 100 g Goodwill mixed olives, pitted and sliced
- 200 g cooked long-grain rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 50 g feta cheese, crumbled
- Fresh parsley, chopped
- Lemon wedges, to serve
Chef's Tip
Add a handful of pine nuts for extra texture.
Instructions
- 1
Preheat the oven to 200°C (180°C fan). Halve the peppers and remove the seeds.
- 2
Heat the olive oil in a pan and sauté the onion until soft. Add the garlic, oregano, artichokes and olives; cook for 3 minutes.
- 3
Remove from heat and fold in the cooked rice and half the feta. Season with salt and pepper.
- 4
Fill each pepper half with the rice mixture and place in a baking dish. Top with the remaining feta.
- 5
Bake for 30–35 minutes until the peppers are tender and the tops are lightly golden. Garnish with parsley and serve with lemon wedges.
Cook with Goodwill Ingredients
Find the right olives, peppers, artichokes or preserved vegetables for your kitchen or business.