Zucchini and Feta Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
4 large bell peppers (any color)
1 medium zucchini, finely diced
1 cup crumbled feta cheese
1/2 cup cherry tomatoes, diced
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional) 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Begin by preparing the bell peppers. Cut the tops off and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them in a baking dish standing upright.
In a skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for about 3 minutes or until translucent. Add the minced garlic and sauté for an additional minute.
Next, incorporate the diced zucchini and cook for another 4-5 minutes, stirring occasionally until the zucchini is tender.
Remove the skillet from heat and stir in the crumbled feta cheese, diced cherry tomatoes, dried oregano, salt, and pepper. Mix until well combined.
Stuff each bell pepper with the zucchini and feta mixture, pressing down gently to pack the filling.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.
Once done, carefully remove the stuffed peppers from the oven. Let them cool for a few minutes before serving.
Garnish with fresh parsley if desired and enjoy your nutritious, low-carb lunch option.
