🌯 Mediterranean Stuffed Bell Peppers (Rice, Veggies & Herbs)

🧺 Ingredients (4 servings)

For the Peppers

• 4 large bell peppers (any color)

• 2 tbsp olive oil

• Salt & pepper (to taste)

For the Filling

• 1 cup rice (short or long grain)

• 1 medium onion, finely chopped

• 2 tomatoes, finely diced

• 1 small cucumber, small diced (optional, for Mediterranean freshness)

• 3 tbsp fresh parsley, chopped

• 2 tbsp fresh mint or dill (optional, but recommended)

• 2 tbsp tomato paste

  

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• 1 tsp paprika

• 1 tsp cumin

• ½ tsp garlic powder (or 2 minced garlic cloves)

• 2 tbsp olive oil

• Salt & pepper (to taste)

• 1¼ cup water or vegetable broth

For Baking

• ½ cup water or broth

• 1 tbsp olive oil

🥗 Instructions

1. Prep the Peppers

• Slice off the tops of the bell peppers and remove seeds.

• Brush lightly with olive oil, salt, and pepper inside.

  

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• Place them in a baking dish.

2. Make the Filling

1. Heat olive oil in a pan.

2. Add chopped onions and sauté until soft.

3. Add tomato paste, tomatoes, spices, salt, and pepper. Cook for 2–3 minutes.

4. Add rice and stir to coat with flavor.

5. Add water/broth and cook on low until the rice is half-cooked (not fully done).

6. Stir in parsley and mint/dill.

3. Stuff the Peppers

• Spoon the filling into each bell pepper (leave a little room for rice expansion).

• Place pepper tops back on, if you like (optional but traditional).

4. Bake

• Pour ½ cup broth or water into the bottom of the baking dish.

  

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• Drizzle olive oil on top of the peppers.

• Cover with foil and bake at 180°C / 350°F for 40 minutes.

• Remove foil and bake 15 more minutes for slight browning.

🍋 To Serve

Enjoy warm with:

• Yogurt or tzatziki

• Lemon wedges

• Fresh parsley