Ingredients
- A DELHAIZE meal box that already contains all the basic ingredients
- 2 red peppers
- 1 courgette
- 3 Roma tomatoes
- 1 red onion
- 2 cloves of garlic
- 1 sachet seasoning mix
- 1 tin tomato paste
- 1 packet sultanas
- To add
- 15 g fresh basil
- 150 g feta cheese
- 250 g brown rice
- 500 g chicken mince
- 3 tbsp (olive) oil
- 100 ml water
- Veggie tip
- 400 g chickpeas and/or • 400 g lentils
Instructions
- Preheat the oven to 200°C.
- Clean the vegetables. Cut the peppers in half lengthways and carefully remove the crowns and seeds. Dice the courgette and tomatoes. Peel the onion and garlic, chop the onion and finely chop the garlic. Pick the basil leaves and cut into strips. Crumble the feta cheese.
- Place the peppers cut side up on a baking tray, drizzle with 1 tablespoon (olive) oil and 1 teaspoon seasoning mix and bake in the oven for 10 minutes.
- Cook the rice according to the instructions on the packet.
- Meanwhile, heat 2 tablespoons (olive) oil in a large frying pan and fry the mince for 3 minutes over a high heat. Add the onion, garlic and courgette and fry for 3 minutes over a high heat. Add the tomato paste and fry for 1 minute on a high heat. Add the tomatoes, raisins, remaining seasoning mix and 100 ml water and simmer gently for 5 minutes, covered.
- Mix the vegetable-meat mix with the rice and half the feta cheese.
- Stuff the peppers with the rice mixture, pour the rest of the mixture into an oven dish and place the stuffed peppers on top. Divide the remaining feta between the peppers and bake for 10 minutes.
- Garnish with some fresh basil before serving.
TIP: Replace the feta with 150 g of grated cheese. PARTNER RECIPE: Delhaize
