Peppers are incredible vegetables. They are tasty no matter how you choose to eat them: raw, marinated, baked or stir-fried. The unmistakable flavour of peppers enhances dishes without too much effort from their part.

This is my second stuffed peppers recipe. You can find the first one here.

This recipe is easier and it’s perfect for summer or early autumn when more peppers are available as part of the autumn harvest.

Give this recipe a try as a weekday dinner, a packable lunch or a weekend treat. It will taste incredible when eaten cold or hot.

Lemony Orzo Stuffed Peppers

Yields 3-4 portions

Preparation:

1. Preheat the oven to 200C. Place the peppers on a baking sheet and drizzle with olive oil and salt. Bake them for 25min.

2. Prepare the rice or orzo according to the instructions on the package.

3. Put a pan on medium heat and add a drizzle of olive oil. When the oil is hot, add the onion and garlic and sauté for 5-10min until translucent. Add the spinach on top and mix it up so it wilts. This might take 2-3min.

4. In a bowl, add the crumbled tofu or feta, the dill, chilli flakes, lemon zest, lemon juice and the spinach mixture. Mix everything well together.

5. When the peppers are ready, stuff the mixture into the peppers.

Ingredients:

• 4 red peppers, deseeded and cut in half

• 150g orzo or rice

• 1 red onion, finely chopped

• 100g tofu or feta, crumbled

• 1 tablespoon Dill

• 3 garlic cloves, finely chopped

• 100g baby spinach

• 1 teaspoon Chilli flakes

• Juice of 1 lemon

• Zest of 1 lemon