📖 Instructions

1. First, you will preheat your oven to 375°F (190°C). This is crucial to ensure even cooking of the peppers.
2. Then, prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes. I like to use a small paring knife for this to get every last seed! You can save the tops for later if you want to use them as 'lids' (they get a little burnt, but some people like the look!).
3. After that, blanch the peppers: Bring a large pot of salted water to a boil. Add the bell peppers and blanch for about 3-5 minutes, until slightly softened. This helps them cook more evenly in the oven. Drain the peppers and set aside to cool slightly.
4. Next, cook the rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
5. Now, in a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside to cool.
6. Now, prepare the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Next, add the minced garlic and sauté for another minute, until fragrant (but not burnt!).
7. Add the diced zucchini, carrots, and celery to the skillet. Sauté for about 8-10 minutes, until the vegetables are tender-crisp. Season with salt and pepper to taste.
8. Then, combine the filling: In a large bowl, combine the cooked rice, sautéed vegetables, chopped fresh herbs (parsley, mint, and oregano), crumbled feta cheese (if using), lemon zest, and lemon juice. Mix well to combine. Taste and adjust seasonings as needed. This is where you can really customize the flavor to your liking!
9. Stuff the peppers: Spoon the vegetable and rice mixture into the blanched bell peppers, packing them firmly but gently. Don't overstuff them, or the filling might burst out during baking. If you saved the tops, you can place them back on top of the peppers, or discard them.
10. Prepare the baking dish: Lightly grease a baking dish with olive oil. Arrange the stuffed peppers in the dish, standing upright.
11. Make the lemon-herb sauce: In a small bowl, whisk together the olive oil, lemon juice, vegetable broth, dried oregano, salt, and pepper. Pour the sauce over the stuffed peppers. You want the sauce to come about halfway up the sides of the peppers.
12. Bake the peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the peppers are tender and the tops are lightly browned. If the peppers start to brown too quickly, you can cover them loosely with foil again.
13. Rest and serve: Remove the stuffed peppers from the oven and let them rest for about 5-10 minutes before serving. This allows the flavors to meld together even more. Serve warm, garnished with fresh herbs (if desired). I like to drizzle a little extra olive oil over the top for good measure.