Peppers stuffed with rice, pine nuts and dill

Very tasty, and easy to make, this vegetarian dish is perfect for lunch or dinner.

Serves 2

2 peppers, orange, red or yellow, halved

1 onion, finely chopped

125g basmati rice, cooked

75 – 100g feta cheese, cubed

4 tbsp pine nuts

1 tsp smoked paprika

1 tsp ground cinnamon

4 tbsp dill, chopped

Olive oil


Black pepper


Heat the oven to 180C/fan 160C / gas 4.

Heat 2 tbsp of olive oil in a frying pan. Cook the onion over a low heat until golden.

Add the pine nuts and brown lightly.

Stir in the paprika and cinnamon and cook for a minute.

Add the rice and dill and stir together.

Add a pinch of salt and a good grind of pepper.

Fold in the feta cheese.

That’s the filling made.


Remove the seeds from the peppers, then place the peppers cut side up in a shallow baking dish or roasting tin. Divide the filling between them, then drizzle generously with olive oil.

Cover with foil and roast for 40 minutes, by which time the peppers should be tender.

Remove the foil and cook for a further 5 minutes.

Serve and enjoy!




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