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turkish

Aegean Herb and Feta Stuffed Roasted Peppers

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
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

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

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