Paprika stuffed with rice and feta

Ingredients

• 150 g long grain rice
• Salt
• 4 bell peppers (red and yellow)
• 150 g eggplant
• 1 Red Onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 1 tsp dried herbs of Provence
• 250 g Cherry Tomatoes
• 250 g Feta
• 200 ml dry white wine
• 200 ml vegetable broth
• 2 tbsp pine nuts
• basil (for garnish)

Instructions

1. 1.

   Cook the rice in about 300 ml boiling salted water for approximately 15 minutes until still slightly firm. Drain if necessary and let cool.

2. 2.

   Preheat the oven to 200°C (400°F). Wash the peppers, halve them and remove the white seeds and membranes. Place the pepper halves in a roasting pan. Wash the eggplant, trim ends and dice it small. Salt and let sit for about 10 minutes. Peel and finely chop the onion and garlic. Sauté in hot oil until translucent. Add the eggplant and cook for 4-5 minutes while stirring until tender. Mix in the rice and season with salt, pepper and herbs; taste. Wash and halve the tomatoes. Crumble the feta. Distribute the rice mixture into the peppers, top with tomatoes and feta. Pour wine and broth over the filling and bake for about 30 minutes. Sprinkle pine nuts during the last 5 minutes.

3. 3.

   Serve by removing from the pan and garnishing with basil leaves.