Roasted Capsicums with Tomatoes & Feta
SERVES: 4 (or 8 as a side dish)
TOTAL TIME: 1 HOUR 10 MINUTES
250 g packet quick-cook brown rice and quinoa
4 plump capsicums (we used a selection of red, yellow & orange)
250 g 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 tbsp lemon juice
½ tsp ground cumin
2 tbsp extra virgin olive oil + extra to serve
Olive oil cooking spray
Extra virgin olive oil
Greek-style natural yoghurt
Cook the rice and quinoa following packet directions. Place into a large bowl and set aside to cool.
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.
Add tomatoes, parsley, feta and pine nuts to cooled rice and quinoa. Combine garlic, lemon juice, cumin and oil in a separate bowl. Season with pepper and whisk to combine. Drizzle over rice mixture and toss to combine.
Spoon rice mixture into capsicums, pressing filling into each halve. Spray with oil. Roast for 40 to 45 minutes until capsicums are tender.
Just before serving, scatter with rocket leaves, drizzle with extra virgin olive oil and serve with yoghurt. Serve warm or at room temperature.