Ingredients

• 4 bell peppers, tops cut off and seeded
• 1.5 cup long-grain white rice
• 3 cup vegetable broth
• 1 ounce diced tomatoes
• 1 red onion, diced
• 1 cup feta cheese, crumbled
• 3 tablespoon fresh parsley, chopped
• 2 tablespoon fresh mint, chopped
• 2 tablespoon fresh dill, chopped
• 3 garlic, minced
• 0.25 cup Kalamata olives, chopped
• 2 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup water

Steps

1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Reserve the peppers in a 9x13 baking dish.
3. In a large pot, heat the olive oil over medium heat and add the diced red onion. Sauté for 3 minutes until softened.
4. Add the minced garlic to the pot and cook for 1 minute until fragrant.
5. Stir in the rice, coating it well with oil. Toast the rice for 2 minutes.
6. Add the vegetable broth, diced tomatoes (with their juice), dried oregano, cumin, salt, and pepper. Stir well and bring to a boil.
7. Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes until the rice is tender and liquid is mostly absorbed.
8. Remove the pot from heat and fold in the crumbled feta cheese, chopped parsley, mint, dill, and Kalamata olives.
9. Spoon the rice filling evenly into each bell pepper, packing it gently. Pour the 1/4 cup water into the bottom of the baking dish around the peppers.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the tops are lightly caramelized.
12. Remove from the oven and let rest for 5 minutes before serving.