Spinach and Feta Stuffed Peppers

Steps

1. 1Heat the oven to 200°C. Rub the pepper halves with a little oil, season inside, and roast cut-side up for 12 minutes to soften them before filling.
2. 2Warm the remaining oil in a pan over medium heat and cook the onion 5 minutes until soft and translucent, then add the garlic for 30 seconds until fragrant.
3. 3Add the spinach in handfuls and cook 2–3 minutes, until fully wilted. Tip into a sieve and press firmly — wet spinach makes a soggy filling.
4. 4Mix the spinach with the rice, feta, oregano and lemon zest. Taste before salting; the feta is already salty.
5. 5Spoon the filling into the pepper halves, mounding it slightly, and press it down gently so it holds together.
6. 6Bake 20–25 minutes, until the peppers are tender at the edges and the tops are golden and lightly crisp. Rest 5 minutes before serving.

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