Stuffed Bell Peppers with Rice

Instructions

1. First, let’s prep those beautiful bell peppers. Slice off the tops and scoop out the seeds and membranes. Why not save those tops for garnish?
2. Preheat your oven to 375 degrees Fahrenheit. This gives it just the right amount of time to warm up by the time we’re ready to bake these delights.
3. In a pot, bring the vegetable broth to a simmer and add the rice. Cook it until the rice is tender and the broth is absorbed. About 15 minutes should do. Keep it covered, and let it cool off the heat.
4. Now, in a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it’s soft and a little golden, about five minutes. We add the garlic next, just for a minute, until you can really smell it.
5. Toss in the diced zucchini and continue to sauté for another five minutes. It should be tender. Now, pour in those diced tomatoes and sprinkle in the oregano. Give it a good mix.
6. Add the cooked rice to this wonderful mixture, and stir it all up. A dash of salt and pepper to taste, and then stir in the Parmesan cheese, saving just a bit for later.
7. Carefully stuff each bell pepper with the rice mixture. Don’t worry if you overfill them a little. I always say a little abundance is a good thing.
8. Place the stuffed peppers in a baking dish, standing upright. Cover the dish with aluminum foil to keep them cozy while they bake.
9. Bake these peppers in your preheated oven for about 30 minutes. We want them tender but not mushy.
10. Just before serving, let’s sprinkle that remaining Parmesan over the top and a few fresh basil leaves for some extra charm.