Stuffed Red Peppers

4 large red peppers

1 large tomato

1 onion

200 g Chopped Ham

1 cup cooked rice

salt and pepper

2 rounds feta

Preheat oven to 160ºC. Horizontally halve peppers and remove pips. Sprinkle the insides with salt and pepper. Mix the chopped tomato, chopped onion and ham, cooked rice and crumbled feta. Fill the red pepper halves with equal amounts of the mixture. Place the peppers in an oiled baking dish. Bake for 45 minutes until the peppers are tender.

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