Mediterranean Stuffed Peppers

Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise; remove seeds and white ribs. Arrange pepper halves skin-side down in a lightly oiled baking dish.

Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced red onion and cook until softened, about 3 minutes. Stir in minced garlic and cook 1 minute more.

Add diced zucchini to the skillet and cook, stirring occasionally, until just tender, about 4 minutes. Remove from heat and let cool slightly.

In a large bowl, combine cooked grain base, the cooled vegetable mixture, diced tomato, feta cheese, parsley, kalamata olives, pine nuts, oregano, lemon juice, salt, and black pepper. Toss gently until evenly combined.

Divide the grain filling evenly among the pepper halves, mounding it slightly. Drizzle each pepper with a little olive oil.

Pour vegetable broth into the bottom of the baking dish (around the peppers, not over them). Cover with foil and bake 25 minutes. Uncover and bake an additional 10 minutes until peppers are very tender and filling is heated through.

Let rest 5 minutes. Serve warm, optionally with extra parsley and a drizzle of olive oil.