Feta Brown Rice Stuffed Peppers

Preheat the oven to 400°F. Cut the red bell peppers in half lengthwise, remove the seeds and membranes, then dice the onion and zucchini, halve the tomatoes, mince the garlic, and chop the parsley.

Combine the brown rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer for 40 to 45 minutes until the rice is tender and the water is absorbed; let stand covered for 5 minutes.

Place the pepper halves cut side up in the baking dish. Rub with 1 tablespoon olive oil and 1/4 teaspoon salt, then bake for 15 minutes to begin softening.

While the rice cooks, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion for 5 minutes, then add the zucchini and cook for 5 minutes until lightly softened.

Add the garlic, grape tomatoes, and remaining 1/2 teaspoon salt to the skillet. Cook for 3 to 4 minutes until the tomatoes soften and release some juice.

Remove the skillet from the heat. Stir in the cooked brown rice, fresh lemon juice, parsley, and 1 1/2 ounces feta until the filling is evenly combined.

Spoon the filling into the softened pepper halves and sprinkle with the remaining 1/2 ounce feta. Cover tightly with foil and bake at 400°F for 20 minutes.

Uncover and bake for 8 to 10 minutes until the peppers are tender and the filling is hot throughout. Let rest for 5 minutes before serving.