This is a classic no-brainer meal. Stuff your peppers with rice, tomato and feta and sprinkle a few Kalamata olives on top, and you have a Greek spin on a classic, healthy meal.
1/2 cup jasmine rice
2 bell peppers
2 plum tomatoes
8 ounce can tomato sauce
1/4 cup feta cheese
salt, pepper, olive oil, Kalamata olives
In a small saucepan, combine rice, 1 1⁄4 cups water, and pinch salt ; bring to a boil over high. Cover and cook over low heat until rice is tender and water is absorbed. Remove half of the rice for later use; cover remaining rice in pot to keep warm.
Halve peppers; discard stems and seeds. Place peppers cut-side up on a rimmed baking sheet; drizzle lightly with oil.
Coarsely chop tomatoes. Finely chop garlic.
Broil peppers on top oven rack, flipping halfway through, until slightly tender and browned around the edges. Remove baking sheet with peppers from oven; keep broiler on.
Heat 1 tablespoon oil in a medium ovenproof skillet over medium heat. Add chopped tomatoes and garlic and a pinch of salt. Cook until fragrant, about 1 minute. Add tomato sauce, 1⁄4 cup water , and 2 teaspoons Italian seasoning; season to taste with salt and pepper. Cook until sauce is slightly thickened.
To saucepan with rice, add half of the sauce (leave remaining in skillet) and stir to combine. Spoon filling into roasted peppers, then transfer peppers to skillet. Spoon some of the remaining sauce in skillet over tops of peppers, then sprinkle with crumbled feta .
Broil on top oven rack before serving until feta is golden. Remove and top with chopped olives. Enjoy!