Mediterranean Stuffed Bell Peppers with Rice
Colorful bell peppers stuffed with herbed rice, tomatoes, and feta cheese. Healthy Mediterranean dinner that's naturally gluten-free.
Ingredients
- 4 large bell peppers, tops cut and seeds removed
- 1.5 cups cooked brown rice
- 1 can diced tomatoes, drained
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh oregano
- 3 cloves garlic, minced
- 1/4 cup red onion, finely diced
- 2 tbsp olive oil
- 1/4 cup vegetable broth
- Salt and pepper to taste
- 2 tbsp fresh parsley for garnish
Instructions
Preheat oven to 375°F and lightly oil a sheet pan
Mix cooked rice, diced tomatoes, feta cheese, pine nuts, basil, oregano, garlic, and red onion in a large bowl
Season the rice mixture with salt, pepper, and 1 tbsp olive oil
Stuff each bell pepper with the rice mixture, packing gently
Place stuffed peppers on the prepared sheet pan and brush with remaining olive oil
Pour vegetable broth around the peppers on the pan
Cover with foil and bake for 35-40 minutes until peppers are tender
Remove foil and bake 5 more minutes to lightly brown the tops
Garnish with fresh parsley before serving
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