Prepare Your Peppers: Begin by preheating your oven to 375°F (190°C). Carefully cut the tops off the red peppers and remove the seeds and membranes, creating a hollow but sturdy shell.
Make the Filling: In a skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until they’re soft and fragrant. Mix in cooked rice and crumbled feta cheese, and season with salt, pepper, and dried oregano. Stir everything together until well combined.
Stuff the Peppers: Spoon the rice and feta mixture into each red pepper cavity, pressing down slightly to pack it in. Replace the tops of the peppers, or leave them off for a cheesy, golden top.
Bake to Perfection: Place the stuffed peppers in a baking dish. Drizzle a little olive oil over the top and bake for about 30-35 minutes, or until the peppers are tender and the filling is heated through.
Final Touch: Garnish with fresh parsley before serving to add a burst of color and freshness.
Why This Recipe is a Winner:
Flavorful and Healthy: Red peppers are rich in vitamins, and feta adds a calcium boost.
Simple Yet Impressive: This dish is easy to make but looks and tastes gourmet.
Versatile: Perfect as a main dish or a side, and it’s just as delicious served warm or at room temperature.
Quick Tips:
Choosing Feta: For best results, choose a block of feta and crumble it yourself; it’s fresher and creamier than pre-crumbled.
Cooking Rice: Make sure the rice is slightly undercooked before mixing it with other ingredients, as it will absorb flavors and continue cooking in the oven.
