Ingredients:

  • 3 large bell peppers, mixed colors (450g)
  • 3 tbsp extra-virgin olive oil (42g)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 1 cup long-grain white rice (185g)
  • 2 cups vegetable broth (480ml)
  • 1 tbsp lemon juice (15ml)
  • 1/2 tsp garlic powder (3g)
  • 1/4 cup fresh parsley, chopped (30g)
  • 1/4 cup crumbled feta cheese (35g)

Instructions:

  1. Preheat oven to 425°F (218°C). Halve the bell peppers and remove the seeds.
  2. Toss peppers on a baking sheet with 2 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until the skin blisters and turns deep brown in spots.
  3. Immediately transfer hot peppers to a bowl and cover tightly with plastic wrap or a lid. Let sit for 10 minutes to steam.
  4. Peel away the charred skins and slice the peppers into thin strips.
  5. Heat 1 tbsp olive oil in a pot over medium heat. Add dry rice and stir for 2 minutes until edges look translucent.
  6. Pour in vegetable broth and garlic powder. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
  7. Remove rice from heat and stir in lemon juice.
  8. Gently fold the sliced roasted peppers into the rice. Top with fresh parsley and crumbled feta cheese.