Mediterranean Stuffed Bell Peppers with Tomatoes and Potatoes

This Mediterranean-inspired dish features vibrant bell peppers stuffed with a savory mixture of tomatoes, potatoes, and aromatic herbs. The combination of roasted vegetables creates a delightful medley of flavors and textures, making it a wholesome and satisfying meal. It's vegetarian-friendly and perfect for a healthy dinner or lunch option.

Ingredients:

• 4 large bell peppers (capsicum)
• 2 medium potatoes, peeled and diced
• 2 cups ripe tomatoes, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a pot, boil the diced potatoes for about 10 minutes until slightly tender. Drain and set aside.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
5. Stir in the diced tomatoes, boiled potatoes, oregano, basil, salt, and pepper. Cook for about 5 minutes until the mixture is heated through.
6. Remove from heat and fold in the crumbled feta cheese, if using.
7. Stuff each bell pepper with the tomato and potato mixture, packing it down gently.
8. Place the stuffed peppers upright in a baking dish and add a little water to the bottom of the dish to help steam them.
9. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred.
10. Garnish with fresh parsley before serving.