This time of year calls for comfort and simple, humble ingredients—slow-cooked together until the rice is tender and the feta melts into every bite. It’s the kind of meal that brings everyone to the table without a word, filling all with warmth.
Ingredients:
- 4-5 medium bell peppers any colour
- 3–4 medium potatoes, peeled and halved or hollowed slightly
- 1 cup uncooked rice
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 medium tomato, diced (or ½ cup canned diced tomatoes)
- 1 tsp sweet paprika
- ½ tsp dried oregano or thyme
- 1-2 tbsp olive oil (plus more for drizzling)
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- 1 1/2 cups vegetable broth or water
Instructions:
- Slice off the tops of the peppers and remove seeds.
-
Peel and cut the potatoes in half. If you want to fill them scoop out a small hollow in each half with a spoon. Set aside.
- Heat Olive oil in a skillet over medium heat, add onions and cook until soft and translucent. Stir in garlic, spices, diced tomato and rice. Cook 2-3 minutes until the rice looks glossy.
- Add salt and pepper, and 1 cup of broth. Simmer for about 5 minutes until most liquid is absorbed.
- Remove from heat and gently stir in feta.
- Fill peppers and potatoes with the rice mixture and arrange them snugly into a large pot or baking dish. Tuck in any extra tomato pieces or pepper tops.
- Add remaining broth around the vegetables (not on top) and drizzle lightly with olive oil.
- Bake covered at 375°F for 45–55 minutes, then uncover for the last 10 minutes to let the tops brown slightly.
- Let rest for 10 minutes before serving so the fillings can set. Serve warm!
Tip: Add chopped fresh herbs for a brightness, or mix in a handful of chopped spinach or grated zucchini for more vegetable power!
