Rice Salad-Stuffed Bell Peppers

Heat 1 tablespoon olive oil in a pan. When hot, add 1 clove of garlic, sliced, and lightly fry, stirring often. When the garlic starts to color, add the rice. Stir for a couple of minutes. Then add the water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand, covered with a lid.

Preheat the oven to 350°F.

Wash and halve the bell peppers. Remove the seeds. Arrange the bell pepper halves skin-side up in a ovenproof dish.

Mince the other garlic clove. In a bowl, combine the garlic with 2 tablespoons olive oil, a pinch of salt, and, optionally, a little pepper. Mix well. Pour over the peppers and roast for 20–25 minutes. Turn over halfway through. Then take out of the oven and let cool.

Wash and halve the cherry tomatoes. Cut the feta cheese into cubes. Wash and mince the basil leaves and grate a little lemon zest.

Put 5 tablespoons of rice into a bowl. Stir in the balsamic vinegar. Next, mix in the cherry tomatoes, feta cheese, and the black olives. Fill the bell peppers halves with the rice salad.

Finally, make the dressing. Combine the minced basil, grated lemon zest, 3 tablespoons olive oil, and a pinch of salt in a bowl. Mix well.

Pour the dressing over the stuffed peppers and serve.