A quick and tasty dinner option!
What you'll need:
- 4 bell peppers, halved and seeds removed
- 2 cups cooked rice
- 2 tsp olive oil
- 1/2 cup diced red onion
- 1 tsp minced garlic
- 1/4 cup passata
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 2 tsp sun-dried tomatoes, drained and chopped
- 1/3 cup chopped green olives
- 2 ounces feta cheese, cubed or crumbled
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- 2 tsp fresh lemon juice
- Salt & pepper to taste
Method:
- Preheat oven to 180° C. Spray the bottom of a baking dish with cooking spray, placing the prepared peppers in cut-side up.
- In a large bowl combine the cooked rice, chickpeas, cherry tomatoes, olives and feta. Season with salt and pepper then set aside.
- Heat a pan with the olive oil over medium-high heat to sauté red onion. Add the garlic and spices,  sautéing  for another minute. Add in the passata, stirring everything together.
- Pour the mixture in with the rice combining the rice and tomato mixtures, adding the lemon juice.
- Divide the filling into the pepper halves, covering loosely with foil and baking for 20-25 minutes. Serve immediately.