Yield: 4
Veggie Stuffed Pepper Casserole
Ingredients
- 3 red bell peppers, diced
- 2 zucchinis, finely diced
- 2 cups cooked rice
- 2 cups tomato
- 2 garlic cloves, minced
- ¼ cup sliced Kalamata olives
- ¼ cup marinated artichoke hearts, diced
- 1 tbsp Greek seasoning
- 2 tbsp fresh parsley
- 1 cup crumbled feta cheese
- oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350ºF.
- In a large skillet, heat the oil over medium-high heat. Add the peppers and zucchini and cook until they begin to soften, about 2 to 3 minutes. Stir in the rice and diced tomatoes. Add the garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer the mixture to an oven-safe baking dish. Top with parsley and crumbled feta. Bake until the rice begins to brown, about 15 to 20 minutes.
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