Stuffed Peppers with rice, pine nuts and dill


Stuffed Peppers with rice, pine nuts and dill

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 2

Tip ~


2 tablespoons olive oil, plus extra for drizzling

1 onion, finely chopped

4 tablespoons pine nuts

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

125g basmati rice, cooked

4 tablespoons fresh dill, chopped

100g feta, cubed

2 peppers, deseeded and halved


  • Heat the oven to 180C / fan 160C / gas 4.
  • Heat the olive oil in a frying pan and cook the onion over a low heat until golden.
  • Add the pine nuts and brown lightly. Stir in the spices and cook for a minute.
  • Add the cooked rice and dill and stir together. Season well and fold in the feta.
  • Put the peppers, cut side up in a shallow baking dish or roasting tin.
  • Divide the mixture among them and drizzle liberally with olive oil. Cover with foil and roast for 40 minutes until the peppers are tender, then remove the foil and cook for a further 5 minutes.