Stuffed peppers with spicy orzo and feta cheese
Servings Prep Time
4persons 45min
Cook Time
10min
Servings Prep Time
4persons 45min
Cook Time
10min
Ingredients
stuffed peppers
Yoghurt dressing
Instructions
Stuffed peppers
  1. Preheat the oven to 200 °C (390 °F).
  2. Put the pepper halves in an oven dish. Drizzle with 1/2 of the olive oil and roast them in the oven for about 15 min. Remove from the oven after 15 min, but do no turn off the oven yet. Meanwhile, prepare the filling.
  3. Heat the remaining olive oil in a large heavy bottomed skillet on medium heat (a heavy bottomed skillet distributes the heat more evenly compared to a regular skillet; this will prevent the orzo from burning).
  4. Put chopped onion and garlic into the skillet and fry lightly.
  5. When onions are shiny, add orzo and bake 1 min, while stirring with a wooden spoon.
  6. Stir in the hot boiling water little by little, while stirring occasionally with a wooden spoon.
  7. Add chopped carrot after 10 min.
  8. When orzo is done (depending on the type of orzo, it is done after 20-25 min in total), add chopped zucchini, raisins, pine nuts, 2/3 of the feta and all spices. Mix well and season with extra spices and/or pepper and salt, according to your own taste.
  9. Peel pepper halves (if desired)*** and pile the filling into the halves. Top with remaining feta cheese.
  10. Bake for another 5-10 min until feta is lightly golden-brown.
Yoghurt dressing
  1. Combine all ingredients in a small mixing bowl. Mix well and season, according to your own taste, with extra cumin and/or pepper and salt.
Recipe Notes

* Ras-el-hanout is a spice mix from North Africa which consists of more than 20 spices (some mixtures even consist of over 40 spices). There is no definitive composition that makes up ras-el-hanout, but commonly used ingredients are allspice, cardamom, cinnamon, turmeric, dry ginger, nutmeg, mace, fenugreek and black pepper. You can find ras-el-hanout in North African shops and organic food shops, but also in most supermarkets nowadays (the supermarket mixture usually consists of no more than 6 to 10 spices, but is perfectly okay to use in this dish).

** Harissa is a Tunesian hot chili pepper paste, the main ingredients of which are roasted red peppers, spices and (vegetable) oil. As you can imagine, it is very spicy, so you should use it with caution and never add too much at once. You can find harissa paste in North African supermarkets and organic food shops, but also in most supermarkets nowadays.

*** The skin of peppers is difficult to digest for some people, so you might want to peel the peppers.

In Dutch!