Mediterranean Stuffed Bell Peppers (Greek Gemista Style)

Preheat your oven to 375°F (190°C). Lightly oil a deep 9x13-inch baking dish.

Slice the tops off the bell peppers and scoop out the white membranes and seeds. Reserve the pepper tops. Arrange the hollowed bell peppers upright in the baking dish.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the diced onion and zucchini. Sauté for 5 to 6 minutes until tender and translucent.

Stir in the minced garlic and uncooked rice. Toast the rice grains for 2 minutes until fragrant.

Add half of the crushed tomatoes (about 3/4 cup), 1/2 cup of vegetable broth, sea salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 8 to 10 minutes until the liquid is mostly absorbed (the rice will finish cooking in the oven).

Remove skillet from heat. Stir in the toasted pine nuts, fresh parsley, mint, dill, and crumbled feta cheese.

Spoon the warm rice and herb mixture loosely into each prepared bell pepper cavity (do not pack too tightly to allow the rice room to expand). Place the reserved pepper tops back onto each pepper.

In a small bowl, mix the remaining crushed tomatoes with the remaining 1/2 cup of vegetable broth and a pinch of salt. Pour this liquid around the base of the peppers in the baking dish. Drizzle the tops of the peppers with the remaining 1 tablespoon of olive oil.

Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 35 minutes. Remove the foil and roast uncovered for an additional 10 to 12 minutes, until the pepper skins are tender and slightly blistered.

Allow to cool for 10 minutes before serving. Spoon some of the flavorful pan juices over each pepper.