# Components:
→ Vegetables
01 - 4 large bell peppers, halved lengthwise and seeds removed
02 - 1 cup baby spinach, finely chopped
→ Cheese
03 - 3/4 cup crumbled feta cheese
→ Grains
04 - 3/4 cup cooked brown rice
→ Herbs & Seasoning
05 - 2 tablespoons chopped fresh parsley
06 - 1 tablespoon minced fresh dill
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon kosher salt
→ Other
10 - 2 tablespoons extra-virgin olive oil, divided
11 - 1/2 cup diced red onion
12 - 2 cloves garlic, minced
# Method:
01 - Preheat the oven to 375°F. Arrange bell pepper halves cut side up in a baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic, and cook for 2-3 minutes until softened.
03 - Add chopped spinach to the skillet and sauté for 1-2 minutes until wilted.
04 - Transfer the cooked mixture to a large bowl. Stir in cooked brown rice, feta cheese, parsley, dill, oregano, salt, and pepper until evenly combined.
05 - Spoon the spinach and feta mixture into each pepper cavity, packing gently.
06 - Drizzle peppers with remaining olive oil. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until peppers are tender.
