Healthy stuffed peppers with vegetables and ptitim

Ingredients:

• 6 large red, yellow, or orange peppers (or a mixture), standing upright
• 2 cans of fried tomatoes (800g each)
• 1 tbsp. ptitim
• 1 tbsp chopped fresh oregano (about a sprig) or 2 tsp dried oregano
• 3 tbsp. l. olive oil
• 1 medium onion, finely chopped
• 1 medium zucchini, finely chopped
• 6 cloves garlic, crushed
• 3 cups loosely packed baby spinach
• 1/4 tsp red chili flakes (optional)
• 1 package (200 g) feta cheese, patted dry and crumbled
• 0.5 cup chopped fresh basil (about 12 large leaves)

Preparation:

1. Preheat oven to 190°C.
   
   Cut off the tops of the peppers. Remove the membranes and seeds, and set the peppers aside.
   
2. Drain the canned tomatoes in a colander set over a medium bowl. Reserve the juices; set the tomatoes aside on a plate. Stir in the ptitim, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Set aside while you prepare the filling.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion, zucchini, half the garlic, and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are tender and just beginning to brown, about 3 minutes. Increase the heat to high, add the ptitim mixture, and cook, stirring frequently, until the ptitim is just al dente and the liquid begins to thicken, about 5 minutes.
4. Add the spinach and cook, adjusting the heat as needed, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
5. To prepare the sauceCombine the remaining garlic and olive oil in a large saucepan, add the chili flakes, and stir. Place the saucepan over medium heat and cook, stirring occasionally at first, then more frequently when the oil begins to sizzle to prevent the garlic from burning, until it begins to stick to the edge of a spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the tomatoes with any juices that have accumulated on the plate, 1 cup water, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring frequently, until the sauce begins to thicken, about 3 minutes. Remove from heat.
6. Stir the crumbled feta and basil into the ptitim filling. Fill the peppers with about 3/4 cup of the filling, scooping it out liberally and shaking the peppers to distribute the filling evenly without packing it down. Place the stuffed peppers in the sauce in the cauldron and repeat with the remaining peppers, propping them up against each other and the sides of the cauldron for stability while baking.
7. Cover the pot and roast until the peppers are soft but not mushy, and the sauce is bubbling, 45-60 minutes. Check after 45 minutes to make sure the peppers are tender, otherwise they may overcook and fall apart. Let rest for at least 15 minutes before serving.
8. Serve stuffed peppers hot, warm, or at room temperature, generously drizzled with tomato sauce.