Mediterranean Stuffed Peppers

Updated at: Thu, 17 Aug 2023 10:04:27 GMT

Step 1

Preheat broiler with top rack 6 inches from heat source. Rinse rice in a fine-mesh sieve under running water until water runs clear. Drain and transfer to a small saucepan. Add 1¼ cups water and ¾ teaspoon salt; bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Remove half of the rice for own use; cover remaining in pot to keep warm.

Step 2

Halve peppers, then remove seeds and inner core. Transfer peppers, cut-sides up, onto a rimmed baking sheet; drizzle lightly with oil. Trim and discard ends from zucchini, then slice lengthwise into ¼-inch thick planks. Peel and finely chop 2 teaspoons garlic. Using kitchen shears, cut tomatoes in can until finely chopped.

Step 3

Broil peppers on top oven rack until browned around edges and slightly tender, 5–7 minutes. Flip peppers and push to one side of baking sheet. Add zucchini to opposite side and drizzle with oil; season with salt and pepper. Cook until veggies are charred and tender, 6–8 minutes. Keep broiler on.

Step 4

Meanwhile, heat 1 tablespoon oil in a medium ovenproof skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their liquid and 2 teaspoons of the Italian seasoning; season to taste with salt and pepper. Cook, stirring, until reduced to 1¼ cups, 3–5 minutes. Transfer to a liquid measuring cup. Coarsely chop charred zucchini.

Step 5

Fluff rice in pot with a fork, then add chopped zucchini and half of the sauce; stir to combine. Spoon filling into peppers, then arrange in same skillet; top with remaining sauce and crumble feta over top. Broil on top oven rack until feta is golden, 1–3 minutes (watch closely).

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