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.
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