Vegetable and Feta Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Use 5 ml of olive oil to grease one 23 x 33 cm baking dish, then arrange the bell pepper halves cut-side up in a single layer.

   Parallel with step: 1

   Ingredients used: 4.0 piece Bell Pepper, 5.0 ml Olive Oil

   Cookware: baking dish, Chef Knife

3. Step 3

   Heat 25 ml of olive oil in one 28 cm skillet over medium heat. Add the onion, zucchini, tomato, and garlic and sauté for 8 minutes, stirring until the onion softens and the vegetables look glossy.

   Timer: 8 min (scalable)

   Ingredients used: 3.0 clove Garlic, 25.0 ml Olive Oil, 150.0 gr Onion, 300.0 gr Tomato, 250.0 gr Zucchini

   Cookware: skillet — medium heat

4. Step 4

   Stir the rice, water, oregano, salt, and black pepper into the skillet. Bring to a simmer over medium heat, then reduce to low and cook for 18 minutes until the water is absorbed and the rice is tender.

   Timer: 18 min (scalable)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Oregano, 160.0 gr Rice, 5.0 gr Salt, 320.0 ml Water

   Cookware: skillet — low heat

5. Step 5

   Transfer the cooked rice and vegetable mixture to the mixing bowl and let it cool for 10 minutes until no longer steaming.

   Timer: 10 min (scalable)

   Cookware: mixing bowl, skillet

6. Step 6

   Stir the feta cheese into the cooled rice mixture until evenly distributed.

   Ingredients used: 150.0 gr Feta Cheese

   Cookware: mixing bowl

7. Step 7

   Divide the feta rice mixture among the bell pepper halves, mounding it neatly inside each half.

   Cookware: baking dish, mixing bowl

8. Step 8

   Bake the stuffed peppers at 190°C for 30 minutes, until the peppers are tender and the filling is hot with lightly browned feta on top.

   Timer: 30 min (scalable)

   Cookware: baking dish, oven — 190°C