turkish

Aegean Herb and Feta Stuffed Roasted Peppers

Name: Aegean Herb and Feta Stuffed Roasted Peppers
Yield: 1 serving
Cuisine: turkish
Ingredients: 179 g bell pepper, halved and seeded; 127 g cooked white rice; 67 g feta cheese; 10 g olive oil; 9 g pine nuts; 11 g parsley, chopped; 7 g dill, chopped; 0.75 g lemon zest; 0.75 g black pepper; 22 g lemon wedges

This roasted dish pairs bell pepper, halved and seeded with feta cheese, cooked white rice and pine nuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

53 g Carbohydrates

37 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

179g bell pepper, halved and seeded 55 kcal
127g cooked white rice 165 kcal
67g feta cheese 269 kcal
10g olive oil 88 kcal
9g pine nuts 52 kcal
11g parsley, chopped 4 kcal
7g dill, chopped 2 kcal
1g lemon zest 0 kcal
1g black pepper 2 kcal
22g lemon wedges 7 kcal

Cooking instructions

bell pepper
Heat oven to 425 F (220 C). Place bell pepper halves on a tray, cut side up.
cooked white ricefeta cheeseolive oilparsleydilllemon zestblack pepper
In a bowl, mix cooked rice, crumbled feta, parsley, dill, olive oil, lemon zest, and black pepper.
pine nuts
Spoon filling into pepper halves. Sprinkle pine nuts on top.
Roast 20-25 minutes until peppers are tender and tops are lightly browned.
lemon wedges
Rest 5 minutes, then serve with lemon wedges.