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Stuffed Peppers with Flavored Rice and Feta

This dish features bell peppers filled with a savory mixture of seasoned rice, vegetables, and creamy feta cheese. The peppers are roasted until tender and slightly charred on the edges, resulting in a colorful, appetizing presentation with a tender yet firm bite of the vegetable shell and flavorful filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably colorful
  • 1 cup white rice
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup chopped vegetables such as zucchini and tomatoes
  • 1/2 cup feta cheese crumbled
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper

Equipment

  • Baking dish
  • Cooking pot
  • Chef’s knife
  • Cutting board
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating hollow shells. Place them in a baking dish and set aside.
  2. Rinse the rice under cold water until the water runs clear, then drain. Pour the vegetable broth into a pot and bring to a boil. Add the rice, reduce heat to low, cover, and simmer until tender and the liquid is absorbed, about 15 minutes.
  3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for another minute until it smells aromatic.
  4. Add the chopped vegetables to the skillet and cook until they soften slightly, about 5 minutes. Turn off the heat and transfer this vegetable mixture to a large bowl.
  5. Once the rice is cooked, fluff it with a fork and add it to the bowl with the vegetables. Mix in the crumbled feta cheese, smoked paprika, salt, and pepper. Stir until well combined; the filling should be flavorful and slightly creamy.
  6. Spoon the rice mixture into each hollowed-out pepper, pressing down gently to fill them well. Place the stuffed peppers upright in the baking dish.
  7. Cover the baking dish with foil and roast in the preheated oven for 25-30 minutes, until the peppers are tender and slightly charred at the edges.
  8. Remove the foil, and increase the oven temperature to broil. Place the dish under the broiler for 2-3 minutes to lightly brown the tops of the peppers, creating a pleasing caramelization.
  9. Carefully remove from the oven and let rest for a few minutes. Serve the stuffed peppers hot, with some of the flavorful filling spilling out at the edges for an inviting presentation.

Notes

You can customize the filling with other cheeses or vegetables for variety. For a vegan option, omit feta and add chopped nuts or herbs.