Heat the oil in a medium-saucepan over medium-high heat.
Add the onion, bell pepper, and garlic to the pan and cook, stirring occasionally, until the vegetables have softened a bit, about 2 minutes.
Stir in the water, rice, 1 tsp salt, and 1/4 tsp black pepper then bring to a boil.
Cover the pan then reduce the heat to low and simmer, keeping the pan covered the entire time, for 40 minutes.
Take the pan off the heat and allow to sit, still covered, for 20 more minutes.
Fluff the rice with a fork and transfer the rice to a large serving bowl then sprinkle the crumbled feta on top and serve with lemon wedges on the side.
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