RICE STUFFED PEPPERS

Serves 3

Ingredients:

• 3 red bell peppers, halved and seeds removed
• 200g rice, cooked until tender
• 100g cherry tomatoes, finely chopped
• 50g Kalamata olives, chopped
• 50g crumbled feta cheese
• 1/4 teaspoon of dried herbs such as: oregano, basil, thyme, tarragon
• Terramezzo Premium Sicilian Salt
• Freshly ground black pepper
• 2 tablespoons olive oil plus extra for drizzle

Instructions:

Preheat the oven to 200°C Place the halved red bell peppers on a baking tray, drizzle with olive oil, and lightly sprinkle with Terramezzo Premium Sicilian Salt. Roast in the preheated oven for 15 minutes or until slightly softened. In a mixing bowl, combine the cooked rice, cherry tomatoes, Kalamata olives, crumbled feta cheese, 2 tablespoons of olive oil, dried herbs, and freshly ground black pepper. Once the peppers are softened, remove them from the oven and let them cool slightly. Spoon the rice mixture into each pepper half, filling them evenly. Reduce the oven temperature to 180°C Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, or until the filling is heated through. Remove from the oven and serve hot. Sprinkle with freshly ground Terramezzo Premium Sicilian Salt for enhanced flavor