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A plate of colorful Greek stuffed peppers baked with a creamy feta and herb filling, garnished with fresh parsley.
Layla

Greek stuffed peppers

A vibrant and flavorful vegetarian Greek-inspired dish featuring tender bell peppers overflowing with a savory filling of rice, aromatic herbs, diced tomatoes, and crumbled feta cheese, baked to perfection.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 4 large bell peppers any color, halved lengthwise and seeds removed
  • 1 tbsp olive oil for drizzling
For the Filling
  • 1 tbsp olive oil
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 cup uncooked long-grain white rice
  • 14.5 oz diced tomatoes undrained
  • 1.5 cups vegetable broth
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped
  • 1 tsp dried oregano
  • 4 oz feta cheese crumbled, divided
  • 0.75 tsp salt or to taste
  • 0.5 tsp black pepper or to taste

Equipment

  • Large skillet
  • 9x13-inch baking dish

Method
 

Prep the Peppers & Oven
  1. Preheat your oven to 375°F (190°C). Wash the bell peppers, halve them lengthwise, and carefully scoop out all the seeds and membranes. Place them cut-side up in a 9x13 inch baking dish.
  2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it starts to soften. Stir in the minced garlic and cook for another minute until fragrant.
  3. To the skillet, add the uncooked rice, diced tomatoes (with their liquid), vegetable broth, chopped parsley, chopped mint, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes. The rice won't be fully cooked, but this step starts the process.
  4. Remove the skillet from heat. Stir in about 3 ounces of the crumbled feta cheese into the rice mixture. Spoon the filling generously into each bell pepper half, mounding it slightly. Drizzle the stuffed peppers with the remaining 1 tbsp of olive oil.
  5. Pour about 1/2 cup of water or vegetable broth into the bottom of the baking dish around the peppers to create some steam. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, or until the peppers are starting to soften.
  6. Remove the foil. Sprinkle the remaining 1 ounce of crumbled feta over the stuffed peppers. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the peppers are tender, the rice is fully cooked, and the tops are lightly golden. Let them rest for a few minutes before serving.

Notes

For a heartier meal, brown 1/2 lb of ground beef or lamb with the onion before adding the other filling ingredients. You can assemble these peppers up to a day in advance and store them in the refrigerator; just add an extra 10-15 minutes to the covered baking time. Serve these Greek stuffed peppers with a dollop of plain Greek yogurt or a side of creamy tzatziki for an authentic touch.