
Steps
- Preheat your oven to 375°F (190°C).
- Cut the top off the bell pepper and remove the seeds and membranes.
- In a bowl, mix the cooked rice, chickpeas, diced tomatoes, olive oil, oregano, lemon juice, salt, and pepper until well combined.
- Stuff the bell pepper with the rice mixture, pressing down gently to pack it in.
- Place the stuffed pepper in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the pepper is tender.
- Remove the foil, sprinkle with feta cheese, and bake for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Ingredients
- 1 large bell pepper
- 1/2 cup cooked rice
- 1/4 cup canned chickpeas, drained
- 1/4 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons crumbled feta cheese
- Fresh parsley for garnish
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