Mediterranean Stuffed Bell Peppers

Ingredients

• 2 whole bell peppers
• 1 cup cooked rice
• 1 cup cherry tomatoes
• 1/3 cup kalamata olives
• 1/2 cup feta cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 cloves garlic
• 2 tbsp fresh parsley(optional)
• to taste salt and black pepper

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and place them upright in a small baking dish.

2. 2

   Heat olive oil in a skillet over medium heat and sauté minced garlic for 1 minute. Add cherry tomatoes and cook 4-5 minutes until softened.

3. 3

   In a bowl, combine cooked rice, sautéed tomatoes and garlic, chopped olives, crumbled feta, oregano, parsley, salt, and pepper.

4. 4

   Spoon the filling evenly into the bell peppers, packing lightly. Drizzle the tops with a little olive oil.

5. 5

   Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until peppers are tender and tops are lightly golden.

6. 6

   Let rest 5 minutes, garnish with extra parsley, and serve warm.