📖 Instructions

1. Alright, let's kick things off by preheating your oven to 375°F (190°C). Trust me, a good preheat is key for even cooking!
2. While the oven is warming up, grab your bell peppers. Slice them in half lengthwise through the stem. Scoop out those seeds and any white membranes – we don't want any bitterness crashing our flavor party. Then, give them a good rinse and pat them dry. Set aside on a baking sheet.
3. Now, for the rice. Cook it according to the package directions. I like to use a flavorful broth instead of water for an extra kick, but that's totally optional!
4. In a large bowl, combine the cooked rice, crumbled feta cheese, diced red onion, a clove or two of minced garlic, a generous pinch of smoked paprika (this is where the magic happens!), and some salt and freshly ground black pepper to taste. Mix it all together gently until everything is nicely combined. Don't overmix, we still want some texture. If you have sun-dried tomatoes, chop a handful and add them to the mixture. It will add a lot of flavor.
5. Carefully spoon the rice mixture into the bell pepper halves, mounding it slightly on top. Don't be shy, pack it in there!
6. Drizzle each stuffed pepper with a bit of olive oil. This helps them get a nice, slight char in the oven.
7. Pop the baking sheet into the preheated oven and bake for about 35-40 minutes, or until the peppers are tender and the filling is heated through and slightly browned on top. The peppers should be slightly wrinkled when they are ready.
8. Take the peppers out of the oven, and let them cool down for a few minutes. Sprinkle with fresh parsley for a vibrant garnish and a burst of freshness.