Ingredients:
2 large red capsicums
2 teaspoons olive oil
1 small yellow onions, chopped finely
2 garlic cloves, crushed
150 g medium-grain white rice
250 ml vegetable stock
250 ml water
1 tablespoon lemon juice
300 g spinach, chopped coarsely
2 tablespoons coarsely chopped fresh mint
1 tablespoon pine nuts, toasted
1 tablespoon dried currants
50 g feta cheese, crumbled
Directions:
Preheat oven to hot.
Halve and seed capsicums; place in large baking dish.
Roast uncovered, in hot oven, 15 minutes.
Meanwhile, heat oil in medium saucepan, cook onion and garlic, stirring, until onion softens.
Add rice, stock, the water and juice, bring to a boil.
Reduce heat; simmer, covered, stirring occasionally, about 15 minutes or until rice is just tender.
Add spinach, mint, nuts and currants, stir until well combined.
Spoon rice mixture into capsicum halves, sprinkle tops with cheese.
Roast, uncovered, in hot oven, about 15 minutes or until feta browns lightly.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.