Mediterranean Veggie and Feta Stuffed Peppers

Ingredients

Bell peppers

4 large (any color)

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Zucchini

1 medium, diced

Yellow squash

1 medium, diced

Fresh spinach

2 cups, chopped

Feta cheese

1 cup, crumbled

Dried oregano

1 teaspoon

Salt

to taste

Black pepper

to taste

Tomato sauce

1 cup (optional, for serving)

Fresh parsley or basil

for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. If desired, lightly brush the outside of the peppers with olive oil for added flavor.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
4. Add the minced garlic, zucchini, and yellow squash to the skillet. Cook until the vegetables are tender, approximately 5 minutes.
5. Stir in the chopped spinach and cook until wilted, around 2 minutes.
6. Remove the skillet from heat and fold in the crumbled feta cheese, dried oregano, salt, and black pepper. Mix until well combined.
7. Generously stuff each bell pepper with the vegetable and feta mixture, packing it in gently.
8. Place the stuffed peppers upright in a baking dish. If desired, pour tomato sauce around the peppers for added moisture and flavor. Cover the dish with aluminum foil to keep the peppers moist during cooking.
9. Bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
10. Serve the stuffed peppers hot, garnished with additional feta or fresh herbs such as parsley or basil. Enjoy your delicious creation!