Mediterranean Stuffed Peppers with Rice, Herbs & Pine Nut
It’s Mediterranean full of delicious and joy recipe —this one is a stuffed dish, packed with flavors and tradition
Required time
Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 4
Ingredients
4 large bell peppers (any color), tops cut off and seeds removed
1 cup long-grain rice (or short-grain for a Greek-style version)
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 medium tomato, finely chopped
2 tbsp tomato paste
¼ cup pine nuts (or slivered almonds)
¼ cup chopped fresh parsley
2 tbsp chopped fresh mint
2 tbsp chopped dill
½ tsp ground cinnamon (optional but traditional)
Salt and pepper, to taste
1¾ cups water or vegetable broth
Lemon wedges, to serve
Instructions
Step 1: Prepare the Filling (20 minutes)
1. In a pan, heat olive oil over medium heat. Sauté onion for 5–6 minutes until soft.
2. Add garlic, tomato, tomato paste, and pine nuts. Cook for 2–3 minutes.
3. Stir in the rice and cinnamon. Cook for 2 more minutes.
4. Pour in 1¾ cups water or broth. Bring to a simmer, cover, and cook rice halfway (about 10 minutes). It will finish cooking in the peppers.
5. Remove from heat and stir in parsley, mint, and dill. Season with salt and pepper.
Step 2: Stuff the Peppers (5–10 minutes)
1. Preheat oven to 375°F (190°C).
2. Fill hollowed peppers with the rice mixture. Leave about ½ inch space at the top.
3. Place stuffed peppers upright in a baking dish. Add ½ cup water to the bottom of the dish and cover with foil.
Step 3: Bake (45–50 minutes)
1. Bake covered for 35–40 minutes, then uncover and bake another 10 minutes until the tops are lightly browned.
2. Let rest for 5–10 minutes before serving.
To Serve:
Drizzle with olive oil and squeeze lemon juice on top.
Serve with Greek yogurt or tzatziki on the side.
Notes and Tips
- Add crumbled feta to the rice for a creamy touch.
- Can be made vegetarian or with ground lamb/beef added to the filling.
- Use leftover filling in grape leaves or zucchini boats.
Nutrition facts
- High in fiber from vegetables and rich
- Heart-healthy fats from olive oil and pine nuts
- Naturally vegan, gluten-free, and cholesterol-free
Frequently asked questions
Q: Can I make them ahead?
A: Yes, they can be prepped 1 day in advance and baked before serving.
Q: Do they freeze well?
A: Yes! Freeze individually wrapped peppers for up to 2 months.
Q: What can I serve with them?
A: A simple Greek salad, hummus, or warm pita completes the meal.
Nutritional Information
Calories: 320 kcal
Protein: 7g
Fat: 14g
Carbohydrates: 42g
Fiber: 6g
Sugars: 7g
Cholesterol: 0mg
Sodium: 180mg
Potassium: ~500mg