Mediterranean Rice Stuffed Peppers

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.

2. Cut the tops off the bell peppers and remove the seeds and membranes from inside. Place the peppers upright in the prepared baking dish.

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

4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.

5. Stir in the diced tomatoes, cooked rice, crumbled feta cheese, parsley, and oregano. Season with salt and pepper to taste and cook for another 2-3 minutes, allowing the flavors to meld together.

6. Spoon the rice mixture into the prepared bell peppers, pressing gently to fill them evenly.

7. Cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 25-30 minutes, until the peppers are tender.

8. Remove the foil and bake for an additional 5-10 minutes, or until the tops are slightly browned and the peppers are cooked to your liking.

9. Serve the Mediterranean Rice Stuffed Peppers hot, garnished with additional chopped parsley and a sprinkle of feta cheese, if desired.