Stuffed Peppers with Rice and Zucchini

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cook rice as usual. Clean the peppers and zucchini, then hollow out the peppers. Grate zucchini with a grater and fry in a little hot oil. As soon as it has got some color, mix in the cooked rice and fry for another 3-4 minutes. Cut the feta into very small cubes or crumble it into small pieces. Mix a little more than half of it into the rice. Pour the mixture into the peppers. Put the rest of the cheese on top of the filling.
Season the chopped tomatoes well (or buy seasoned ones) briefly in a saucepan and then put them in a baking dish. Place the filled peppers on top and bake for about 15-20 minutes at 170 degrees Celsius. The baking time can vary depending on the desired browning.
Any leftover rice tastes delicious even without paprika and is a quick, light meal for in between.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.