Mediterranean Stuffed Peppers

Colorful bell peppers stuffed with a fragrant filling of herbed rice, sun-dried tomatoes, feta, and toasted pine nuts. Baked until tender, these make an impressive and wholesome one-dish meal.

Ingredients

• 4 large bell peppers (mixed colors), tops cut off and seeded
• 1.5 cups cooked long-grain rice
• ½ cup sun-dried tomatoes, chopped
• ½ cup Kalamata olives, chopped
• ½ cup crumbled feta cheese
• ¼ cup pine nuts, toasted
• 1 small zucchini, finely diced
• 3 cloves garlic, minced
• 1 small red onion, finely diced
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 2 tbsp extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup marinara sauce or crushed tomatoes
• ¼ cup water

Method

1. Preheat the oven to 375F. Cut the tops off the bell peppers and remove seeds and membranes. Stand them upright in a baking dish.
2. Heat olive oil in a skillet over medium heat. Saute onion and zucchini for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
3. In a large bowl, combine the cooked rice, sauteed vegetables, sun-dried tomatoes, olives, pine nuts, half the feta, basil, parsley, oregano, salt, and pepper. Toss until well mixed.
4. Spoon the filling generously into each pepper, pressing down gently to pack it in. Top with remaining crumbled feta.
5. Pour marinara sauce and water into the bottom of the baking dish around the peppers.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for another 10 minutes until the peppers are tender and the tops are lightly browned.
8. Let rest for 5 minutes before serving. Spoon the sauce from the bottom of the dish over the peppers.

Chef's note: These can be assembled a day ahead and refrigerated before baking. For a vegan version, omit the feta and add extra pine nuts or nutritional yeast. Cooked quinoa or bulgur can replace the rice.

Nutrition per serving

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