Mediterranean Stuffed Bell Peppers

1.Preheat the oven to 400°F (200°C).

Prepare the stuffed bell peppers

1.Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers and set aside.

2.In a large bowl, combine the cooked rice, chopped onion, minced garlic, diced tomato, chickpeas, sliced black olives, chopped parsley, chopped basil, olive oil, dried oregano, salt, and black pepper. Mix well to combine.

3.Stuff the bell peppers with the rice mixture, pressing it down gently to fill the peppers evenly. Place the stuffed peppers in a baking dish.

4.If desired, sprinkle the crumbled feta cheese over the stuffed peppers.

5.Cover the baking dish with foil and bake for 25 minutes.

While the stuffed peppers are baking, prepare the roasted potatoes

1.In a large bowl, combine the potato wedges, olive oil, dried rosemary, garlic powder, paprika, salt, and black pepper. Toss well to coat the potatoes evenly.

2.Spread the seasoned potato wedges on a baking sheet in a single layer.

3.Place the baking sheet in the oven with the stuffed peppers and bake for 30 minutes, or until the potatoes are crispy and golden brown.

4.Remove the stuffed peppers and roasted potatoes from the oven. Allow them to cool slightly before serving.

5.Serve the Mediterranean stuffed bell peppers with the roasted potatoes as a delicious vegetarian dinner option.