Bell peppers filled with Mediterranean vegetables, herbs, rice, and feta baked until tender and flavorful.
# What You Need:
→ Vegetables
01 - 4 large bell peppers (any color), tops removed and seeds discarded
02 - 1 medium zucchini, diced
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, quartered
06 - 1 cup fresh spinach, chopped
→ Grains
07 - 1 cup cooked white or brown rice
→ Dairy
08 - 3/4 cup crumbled feta cheese
→ Pantry & Seasoning
09 - 2 tablespoons olive oil
10 - 2 tablespoons tomato paste
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/4 cup fresh parsley, chopped
14 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Set the oven temperature to 375°F.
02 - Arrange the cleaned bell peppers upright in a baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant.
04 - Add diced zucchini to the skillet and cook for 3 to 4 minutes until slightly softened.
05 - Incorporate cherry tomatoes, chopped spinach, tomato paste, dried oregano, and dried thyme. Stir and cook for 2 minutes until the spinach wilts.
06 - Remove skillet from heat. Fold in cooked rice, crumbled feta cheese, and chopped parsley. Season with salt and black pepper; mix thoroughly.
07 - Fill each bell pepper with the vegetable and rice mixture, packing it gently to fill completely.
08 - Lightly drizzle olive oil over the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 10 minutes until the bell peppers are tender and the filling is lightly golden on top.
11 - Allow the stuffed peppers to cool slightly before serving.
