1. Rinse the rice with cold water. Bring a pot with salted water to a boil, add the rice and cook according to the instructions on the package. Remove from the heat, pour into a sieve and let drain. Keep warm until serving.

2. Wash and dry the zucchini and peppers. Cut the zucchini lengthwise into strips and then into cubes. Remove the seeds from the peppers and cut also into cubes. Peel and roughly chop the onions and garlic cloves. Set aside.

3. Add about 1-2 tbsp. of the olive oil to a coated pan and fry the zucchini for a few minutes until nicely browned. Take out and set aside. Add some more oil if needed and cook the ground beef, mix until crumbly. Let cook and brown for several minutes, then add the onion and garlic and continue cooking. Add the diced peppers. When everything is nicely roasted and browned, add the tomatoes and stir in. Add the zucchini back to the pan and season with oregano, paprika powder, salt, pepper, and some chili flakes. Cover the pan and let everything simmer for about 5-6 minutes. If the sauce thickens too much, add some water. Serve the rice with the sauce and the crumbled feta.