Mediterranean Stuffed Bell Peppers with Savory Potato, Tomato, and Onion Filling

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

4.Add the diced potatoes to the skillet and cook for another 10 minutes, stirring occasionally, until they start to soften.

5.Stir in the diced tomatoes, dried oregano, dried basil, paprika, red pepper flakes (if using), salt, and pepper. Cook for an additional 5 minutes until the tomatoes are softened and the mixture is well combined.

6.Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes, or until the potatoes are tender and the liquid has reduced slightly.

7.Remove the skillet from heat and stir in the crumbled feta cheese, mixing well to combine.

8.Stuff each bell pepper with the potato and tomato mixture, packing it in gently but firmly.

9.Place the stuffed peppers upright in a baking dish. If they don't stand well, you can slice a small amount off the bottom to create a flat base.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and slightly charred on top.

11.Remove from the oven and let cool for a few minutes before serving. Enjoy your Mediterranean stuffed bell peppers!