Feta Brown Rice Stuffed Peppers

Ingredients

• 4 Each red bell peppers - 4 large, Cut in half lengthwise with seeds and membranes removed.
• 1 Cup brown rice - 1 cup, Cooked with water before mixing into the filling.
• 2.25 Cup water - 2 1/4 cups
• 3 Tablespoon olive oil - 3 tablespoons, Divided: 1 tablespoon for the pepper halves and 2 tablespoons for sautéing the vegetables.
• 1 Count yellow onion - 1 medium, diced, diced
• 2 Count zucchini - 2 medium, diced, diced
• 1.5 Cup grape tomatoes - 1 1/2 cups, halved, halved
• 3 Count garlic - 3 cloves, minced, minced
• 2 Tablespoon fresh lemon juice - 2 tablespoons
• 1.25 Teaspoon fine salt - 1 1/4 teaspoons, Divided across cooking the rice, seasoning the pepper halves, and seasoning the vegetable filling.
• 0.5 Cup fresh parsley - 1/2 cup, chopped, chopped
• 2 Ounce feta cheese - 2 ounces, crumbled, Divided: 1 1/2 ounces stirred into the filling and 1/2 ounce sprinkled on top.

Instructions

1. Preheat and prep vegetables

   1. 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.

2. Cook the brown rice

   2. 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*.

3. Start softening the peppers

   3. 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.

4. Sauté onion and zucchini

   4. 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.

5. Add tomatoes and garlic

   5. 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.

6. Mix the filling

   6. 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.

7. Fill and bake covered

   7. 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*.

8. Finish baking and rest

   8. 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.