Spring where are you?

It's officially Springtime. Or so says my calendar. A quick look outside the window, and I feel like rephrasing it: it's Springtime, right? So why does it keep on raining? Why do I keep wearing extra layers of clothes? And we're a little itchy today, aren't we?! Don't know about you but I could use a little sunshine. Sigh. Like the 'philosopher' Jagger once stated "You can't always get what you want, but if you try sometimes, well you just might find you get what you need". Bright guy. ;)

I need colourful food with a hint of sunshine. Something slightly mediterranean... Bell peppers and Feta cheese! Aren't they springy? Stuffed peppers are great as a side dish to any meat or as a starter. For me is good enough for a light meal with a bowl of green salad. Where's Spring, anyone knows?



Stuffed Red Peppers with Wild Rice, Broccoli and Feta

Serves 2

2 sweet red (bell) peppers
1 cup cooked wild rice
2 cups small broccoli florets, steamed
2 Tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
1 tsp dry basil

Preheat oven to 180ºC (360ºF).

Cut peppers in half and remove stems and seeds. Sprinkle the interior with salt. Place the halves in ovenproof dishes. Saute the onion until almost soft. Add the broccoli florets and the minced garlic. Cook for 2 minutes. Remove from the heat, and stir in the cooked wild rice. Season to taste.

Fill peppers with the rice mixture. Top with the crumbled feta. Sprinkle dry basil. Loosely cover with foil. Bake covered 25 minutes, uncover and bake 10 minutes more or until peppers are tender.