Delectable Hungarian Vegetarian Stuffed Peppers with Creamy Rice and Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large green bell peppers 1 cup cooked white rice 1/2 cup diced onion 1 cup grated zucchini 1/2 cup cherry tomatoes, halved 1/4 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1 tablespoon olive oil Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Stir in the grated zucchini and continue to cook for another 2 3 minutes.
5. Add the cooked rice, cherry tomatoes, feta cheese, parsley, salt, and pepper to the skillet. Cook for an additional 2 3 minutes or until heated through.
6. Stuff each bell pepper with the rice mixture and place them in a baking dish.
7. Bake for 15 20 minutes, or until the peppers are tender but still hold their shape.

Chef’s Insight

Feel free to experiment with different vegetables and herbs for your own unique twist on this dish!

Notes

To enhance the visual appeal, serve with a side of colorful garden salad or garlic bread.