Baked rice with grilled peppers and feta


  • 2 Tbsp (30ml) olive oil 
  • onions, chopped
  • palermo peppers (or red peppers)
  • 4 cloves garlic, sliced
  • 10 capers, chopped
  • 1 Tbsp (15ml) each ground cumin and smoked paprika 
  • 1 packet (50g) tomato paste 
  • 2½ cups (625ml) long-grain white rice 
  • 4 cups (1L) veg stock or chicken stock 
  • 6 sprigs fresh thyme
  • 2 fresh bay leaves 
  • Salt and milled pepper 
  • 4 discs (200g) feta, crumbled
  • Fried capers, for serving


  • Heat oil in an oven-safe pot and sauté onion and 2 chopped peppers for about 8 minutes until softened.
  • Add garlic, capers and spices and fry for another minute.
  • Stir in tomato paste and cook until sticky.
  • Add rice, stock and herbs, and season.
  • Stir to combine ingredients evenly, cover and bake at 200˚C for 10 minutes.
  • Remove lid and bake for 18-22 minutes more, until almost all liquid is absorbed. (If rice isn’t tender when liquid is absorbed, top up with a splash of water and bake until rice is done.)
  • Char two remaining peppers over an open flame, or in a griddle pan, to give them a smoky flavour.
  • Fluff up baked rice with a fork and stir through feta.
  • Serve topped with halved charred peppers.