Stuffed Bell Peppers With Greek White

Ingredients: 

2 big bell peppers 

150 gr brown rice 

50 gr Willicroft Greek White

1 red onion 

1 zucchini 

pepper & salt 

1 tbsp olive oil 

1 tsp cumin 

fresh parsley

Instructions: 

 Preheat the oven to 200 degrees. 

1. Bring a pan with water to a boil and cook the brown rice following the instructions on the package. When done: drain and set aside. 

2. Chop the onion and dice the zucchini. 

3. Heat the olive oil in a frying pan. Add the onion and zucchini and cook for five minutes. After five minutes, add the cooked rice, cumin and a dash of salt and pepper to taste. Mix and cook for another 2-3 minutes. 

4. In the meantime cut off the top of the bell peppers and remove all of the seeds. Put the bell peppers in an oven dish. Fill the bell peppers with the rice/zucchini mixture. Put them in the oven for 10 minutes. 

5. When the bell pepper is in the oven, chop the parsley and crumble the Greek White. 

6. Take the bell peppers out of the oven and put the parsley and Greek White on top.

Enjoy!