Mediterranean Stuffed Peppers

• 2 large bell peppers
• 150g cooked rice
• 60g feta cheese
• 50g black olives
• 6 sun-dried tomatoes
• 1 tsp dried oregano
• 1 garlic clove
• 2 tbsp olive oil
• Fresh basil

1. 1

   Preheat oven to 200°C. Halve the bell peppers lengthways and remove seeds and membrane. Place cut-side up in a roasting dish. Drizzle with 1 tbsp olive oil and season. Roast 15 min to par-cook.

2. 2

   Meanwhile, mince the garlic. Crumble the feta. Roughly chop the black olives and sun-dried tomatoes.

3. 3

   In a bowl, combine the cooked rice, feta, olives, sun-dried tomatoes, garlic, and dried oregano. Drizzle with the remaining olive oil and mix well. Season with pepper (go easy on salt — feta is salty).

4. 4

   Spoon the filling generously into the par-roasted pepper halves, pressing down slightly.

5. 5

   Return to the oven and bake 15–18 min until the filling is hot and the edges of the peppers are nicely charred.

6. 6

   Scatter with fresh basil and serve immediately.