Greek Style Stuffed Capsicum
Hello everybody. Boy, do I have a great recipe for you. It’s perfect for the end of summer/autumn season we’re in right now. I had such a bumper crop of baby tomatoes in my garden this year, I literally have bowls full of them in the kitchen. I had to come up with a recipe that would use them all up (or at least make a dent in them). I’m making myself sound like quite the green thumb, I’m not I promise you. All my tomato plants had actually self seeded from either last year’s crop or perhaps even my composting efforts from my bokashi bucket. Can you believe it? I have 4 huge plants in my front yard and I didn’t even mean to grow them.
Recently I had the lovely people from Everten, the online kitchenware store, ask me to prepare a recipe for them in exchange for a product on their site. The store’s product range really is extensive with all the popular, good quality brands you’d hope to find. I fell into a bit of a rabbit hole looking at all their products but finally decided upon the Le Creuset cast iron oven tray. I just can’t look past Le Creuset for quality, and in my mind it’s the best money can buy. I also grew up watching my mum cook with her two Le Creuset cast iron frypans and roasting tray. She brought each one home in her suitcase from her trips to France visiting family, can you imagine the weight of those things in her luggage? Anyway, she still cooks with them today so I trust their product and I’m lucky enough to already have their amazing French Oven too. We opted to get the larger 28cm size, which was the best decision ever made, considering how we cook!
Now it took me a while to decide on a recipe as it’s still really warm, even though we’re technically in autumn. I don’t know about you, but our oven gets a serious workout as soon as the temperature drops. All I feel like cooking are roasted goodies, and these stuffed capsicums are a surefire hit. We recently went to a friend’s Greek Street Food party for their little boy’s first birthday (they’re big foodies) so I guess I was a little inspired by the Greek flavours. These oven roasted capsicums, or peppers as they’re usually called in the UK and US, are delicious when topped with salty feta, home roasted baby tomatoes and my favourite, Kalamata olives. When the weather cools down (even if you’re on the other side of the globe) I urge you to try this recipe out. You won’t be disappointed.
Greek Style Stuffed Capsicum
250g cherry tomato
1 cup brown rice
3 cups vegetable stock
4 medium capsicums , halved and deseeded
1 onion, finely diced
2 large garlic cloves, finely chopped
1 tbsp dried oregano
½ cup kalamarta olives, quartered
6 handfuls baby spinach
salt and pepper
- Preheat oven to 180° degrees.
- In a large heavy roasting tray, add a large glug of olive oil. Add the halved tomato to the pan and season well with salt and pepper and place in the oven for 15 mins or until well roasted.
- Mean while add the stock to a pot and add rice, wait until it comes to the boil, then reduce heat to simmer and cover for 20 minutes.
- Once tomatoes are cooked, remove the tray from the oven and gently slide the tomatoes on a plate.
- Wash and dry the same tray, then add a good glug of olive oil again and place the capsicums facing up. Spray the insides with a little oil and palce in the oven for 10-15 minutes, just so they’re tender.
- Whilst the capsicums are cooking, in a frypan add a couple of tablespoons of olive oil and once hot, add onion and cook until brown and translucent. Add garlic and oregano and cook until you fragrant – which won’t take long – then add the rice, spoonfuls at a time. Add olives, tomatoes, half the feta and baby spinach and cook until just wilted.
- Add the juice of half a lemon and give the rice once quick last stir.
- Carefully spoon the rice mixture into the capsicum halves and place back in the oven for 15 minutes.
- Remove from oven, top with the remaining feta and grate lemon zest over the top.