Mediterranean Stuffed Peppers with Rice, Herbs & Feta
Sweet bell peppers roasted until tender and filled with a savory mix of rice, fresh herbs, and tangy feta cheese. This dish is light yet satisfying, making it perfect as a vegetarian main or a side. The flavors of lemon, olive oil, and herbs tie it all together in classic Mediterranean style.
Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
Peppers & Base
4 large bell peppers (red, yellow, or orange work best)
2 tbsp olive oil
Filling
1 cup long-grain rice
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 medium zucchini, finely diced (optional, for texture)
2 medium tomatoes, finely diced (or 1 cup canned diced tomatoes)
½ cup fresh parsley, chopped
¼ cup fresh dill or mint, chopped
1 tsp dried oregano
½ tsp chili flakes
Juice + zest of 1 lemon
1 cup crumbled feta cheese
Salt & pepper to taste
To Serve
Extra crumbled feta
Fresh herbs for garnish
Lemon wedges
Instructions
1. Prepare the Peppers
Preheat oven to 375°F (190°C).
Slice the tops off peppers and remove seeds/membranes. Brush with olive oil and place in a baking dish.
2. Cook the Rice
Cook rice until just tender (about 90% done, it will finish in the oven). Drain and set aside.
3. Make the Filling
Heat olive oil in a skillet. Sauté onion until soft, then add garlic.
Add zucchini and tomatoes; cook until softened and moisture reduces.
Stir in cooked rice, herbs, lemon zest & juice, oregano, salt, and pepper.
Remove from heat and fold in crumbled feta.
4. Stuff & Bake
Fill peppers generously with rice mixture.
Drizzle tops with olive oil.
Cover loosely with foil and bake for 30 minutes.
Uncover and bake 10 more minutes until peppers are tender and slightly charred.
5. Serve
Garnish with extra feta, fresh herbs, and lemon wedges.
Notes & Tips
For extra protein: Add chickpeas or lentils to the filling.
For a heartier dish: Mix in cooked ground lamb, beef, or turkey.
Make it ahead: Stuff peppers earlier in the day and bake before serving.
Frequently Asked Questions
Q: Can I use quinoa instead of rice?
Yes—quinoa works great and gives a nutty flavor.
Q: Do the peppers need to be pre-cooked?
No, baking them with the filling makes them tender enough.
Q: Can I freeze stuffed peppers?
Yes, bake them first, cool completely, then freeze. Reheat in the oven.
Nutritional Information
Calories: 330 kcal
Protein: 10 g
Fat: 14 g
Carbs: 42 g
Fiber: 6 g