Roasted Capsicum With Tomatoes & Feta

Name: Roasted Capsicum with Tomatoes & Feta
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4-8 servings
Cuisine: Mediterranean
Ingredients: 250g pkt quick-cook brown rice and quinoa; 4 plump capsicums (choose a selection of red, yellow & orange); 250g grape or mini-roma tomatoes, quartered; 1/2 cup flat-leaf parsley, chopped; 100g Greek feta cheese, crumbled; 1/3 cup toasted pine nuts; 1 garlic clove, finely chopped; 1 tbs lemon juice; 1/2 tsp ground cumin; 2 tbs extra virgin olive oil + extra to serve; Olive oil cooking spray; Rocket leaves, extra virgin olive oil and Greek-style natural yoghurt, to serve

Indulge in the Mediterranean flavors of roasted capsicums with tomatoes and feta. This delightful dish features sweet roasted capsicums paired with juicy tomatoes and creamy feta cheese. The capsicums are roasted until tender and slightly charred, bringing out their natural sweetness. Combined with the acidity of the tomatoes and the salty, tangy taste of feta, this dish offers a perfect balance of flavors. Drizzle with olive oil and sprinkle with fresh herbs like basil or parsley for an extra burst of freshness. Perfect as a side dish, appetizer, or light meal, roasted capsicums with tomatoes and feta is a delicious and satisfying option for any occasion. Enjoy the vibrant and savory taste of this Mediterranean-inspired dish!

250g pkt quick-cook brown rice and quinoa*
4 plump capsicums (choose a selection of red, yellow & orange)
250g grape or mini-roma tomatoes, quartered
½ cup flat-leaf parsley, chopped
100g Greek feta cheese, crumbled
⅓ cup toasted pine nuts
1 garlic clove, finely chopped
1 tbs lemon juice
½ tsp ground cumin
2 tbs extra virgin olive oil + extra to serve
Olive oil cooking spray
Rocket leaves, extra virgin olive oil and greek-style natural yoghurt, to serve

STEP 1 Cook the rice and quinoa following packet directions. Place into a large bowl and set aside to cool.

STEP 2 Preheat oven to 200°C/180°C fan-forced. Halve capsicums lengthways, remove all pith and seeds. Place onto a large baking tray lined with baking paper.

STEP 3 Add tomatoes, parsley, feta and pine nuts to cooled rice and quinoa. Combine garlic, lemon juice, cumin and oil in a bowl. Season with pepper and whisk to combine. Drizzle over rice mixture and toss to combine.

STEP 4 Spoon rice mixture into capsicums, pressing filling into each halve. Spray with oil. Roast for 40-45 minutes until capsicums are tender. Serve warm or at room temperature. Just before serving, scatter with rocket leaves, drizzle with extra virgin olive oil and serve with yoghurt.

Nutritional Facts

Capsicum: High in vitamins A and C; supports immune health and vision. Rich in antioxidants like beta-carotene; promotes heart health and may reduce inflammation. Contains dietary fiber; supports digestive health. Provides essential minerals like potassium and folate; supports overall well-being.

Tips and Tricks

Roasted Capsicums with Tomatoes and Feta: Opt for sweet capsicums, ripe tomatoes, and creamy feta cheese for a tasty side dish. Roast until tender and serve as a flavorful addition to any meal.