Veggie stuffed peppers

• 2/3 cup uncooked rice
• 1 cup low-sodium vegetable stock
• 1 cup water
• 3 red bell peppers, halved and deseeded
• 3/4 cup chopped red onion
• 2 teaspoons minced garlic
• 1 tablespoon dried oregano
• 1/4 teaspoon black pepper
• 1 1/2 cup chickpeas, rinsed and drained
• 1/4 cup halved kalamata olives, pitted
• 6 handfuls baby spinach
• 2 ounces feta cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• Salt to taste
• Olive oil, for cooking

Add rice, vegetable stock, and water and bring to a boil. Stir then reduce heat to simmer and cover for 20 min.

Be sure the liquid has absorbed then remove from the heat and let sit for 10 minutes, keeping covered. Fluff with a fork.

Lightly oil, salt and pepper the halved peppers and place on a baking sheet.

Heat a large pan over medium and add 2 teaspoons of olive oil.

Once hot, add the onion and stir occasionally until translucent and soft. About 5-8 minutes.

Stir in the garlic, oregano, and black pepper for 30 seconds until fragrant, then add in the chickpeas and cook for about 6-8 minutes until starting to brown.

To your pan add the olives and rice and stir together.

Add in your spinach and incorporate until just starting to wilt, another 3-4 minutes.

Add half the feta, lemon juice, and lemon zest, then give it one more stir and taste. Add more salt if desired.

Lightly pack into peppers.

Stuffed peppers are a filling meal that allows for a lot of creativity. (Photo: Jerry James Stone)

Roast peppers at 425° F for about 20 minutes, then broil for 2 minutes.

Remove from oven and sprinkle with minced parsley.