Mediterranean Rice and Roasted Pepper Bowl

This vibrant Mediterranean Rice and Roasted Pepper Bowl combines the nutty flavors of brown rice with the sweet smokiness of roasted bell peppers. Tossed with fresh herbs and a hint of lemon, this dish offers a delightful balance of textures and flavors, making it perfect for a light lunch or dinner. It's vegetarian and can be easily adapted for vegan diets.

Ingredients:

• 1 cup brown rice
• 2 cups vegetable broth
• 2 large bell peppers (any color), sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese (optional for a vegetarian option)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 40-45 minutes, or until rice is tender and liquid is absorbed.
3. While the rice is cooking, place the sliced bell peppers on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
4. Roast the peppers in the preheated oven for 20-25 minutes until they are tender and slightly charred.
5. Once the rice is cooked, fluff it with a fork and stir in the lemon juice and chopped parsley.
6. To serve, divide the rice into bowls, top with roasted peppers, and sprinkle with feta cheese if using.