Ingredients

• 3 bell peppers, diced
• 2 zucchini, finely diced
• 2 cups cooked rice
• 2 cups diced tomatoes
• 2 garlic cloves, minced
• 1/4 cup sliced Kalamata olives
• 2 tbsp minced sundried tomatoes
• 1/4 cup diced artichoke hearts
• 1 tbsp Greek seasoning
• 2 tbsp chopped fresh parsley
• 1 cup crumbled feta cheese
• Oil
• Salt and pepper to taste

Preparation

Preheat the oven to 350ºF.
In a large skillet, heat the oil over medium-high heat. Add the peppers and zucchini and cook until they begin to soften, about 2 to 3 minutes. Stir in the rice and diced tomatoes. Add the garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer the mixture to an oven-safe baking dish. Top with parsley and crumbled feta. Bake until the rice begins to brown, about 15 to 20 minutes.