Greek Lemony Rice Stuffed Peppers

Instructions

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes from inside. Set the peppers aside in a baking dish, ensuring they can stand upright.

3. In a saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

4. In a separate pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.

5. Stir in the cooked rice, dried oregano, dried thyme, fresh parsley, lemon zest, and lemon juice. Season with salt and pepper to taste. Allow the mixture to simmer for a few more minutes so the flavors meld together.

6. Spoon the rice mixture into the hollowed-out bell peppers, packing it tightly. If desired, sprinkle crumbled feta cheese on top for an extra touch of tangy goodness.

7. Drizzle a bit of olive oil over the stuffed peppers to keep them moist during baking.

8. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

9. Once cooked, remove the foil and bake for an additional 5-10 minutes to lightly brown the tops of the peppers.

10. Serve the Greek Lemony Rice Stuffed Peppers hot, garnished with extra parsley and a sprinkle of feta cheese if desired.