Mediterranean Dinner

Greek Rice Stuffed Bell Peppers

Tender roasted bell peppers packed with herby rice, briny olives, and crumbled feta for a wholesome Mediterranean meal you will want to make again and again.

Picture a rainbow of bell peppers fresh from the oven, their skins blistered and caramelized, filled to the brim with fragrant rice studded with Kalamata olives, juicy tomatoes, and creamy feta cheese. The aroma alone will have everyone wandering into the kitchen before dinner is even on the table. Every bite delivers that classic Greek flavor combination of bright lemon, earthy oregano, and salty cheese all wrapped up in a naturally sweet, slightly smoky pepper.

These Greek Rice Stuffed Bell Peppers are perfect for a busy weeknight when you want something hearty and satisfying but do not want to spend hours in the kitchen. They are just as wonderful for a casual dinner party because they look absolutely stunning on the table and feel a little bit special without demanding much effort. They are naturally vegetarian, easy to customize, and the kind of dish that works beautifully in any season.

I first made these after coming home from a trip to Greece where I watched a taverna owner pull a massive tray of stuffed peppers out of a wood-fired oven. The smell was unforgettable and the flavors were pure comfort. Back in my own kitchen, I have tested this recipe many times to get that same satisfying depth of flavor using everyday ingredients you can find at any grocery store. This version has become a staple in my home and I am so excited to share it with you.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time45 mins

🕐Total Time1 hr 5 mins

🍰Servings6 stuffed peppers

🇺🇸CuisineGreek, Mediterranean

🔢Calories~320 per stuffed pepper

Ingredients

Peppers

6 large bell peppers (any color mix)

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Rice Filling

1 cup long-grain white rice, uncooked

2 tablespoons olive oil

1 small yellow onion, finely diced

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1/2 cup Kalamata olives, pitted and roughly chopped

1/2 cup crumbled feta cheese, plus more for topping

1/4 cup fresh parsley, chopped

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 3/4 cups vegetable broth

For Serving

Extra crumbled feta cheese

Fresh parsley or fresh dill for garnish

Lemon wedges

Substitutions & Variations

★Brown rice works well in place of white rice but will need about 10 extra minutes of cooking time and a splash more broth.

★Quinoa can replace the rice for a higher protein option with a nuttier flavor and slightly lighter texture.

★Castelvetrano olives can be swapped in for Kalamata olives if you prefer a milder, buttery olive flavor.

★Goat cheese makes a wonderful substitute for feta if you want a creamier, tangier filling.

★Add 1/2 pound of cooked and crumbled ground lamb or beef to the filling if you want to make these heartier and non-vegetarian.

Step-by-Step Instructions

1

Cook the Rice

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast it, stirring frequently, for about 2 minutes until it smells slightly nutty and turns lightly golden. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover tightly, and let it cook for 15 minutes. Remove from heat and let it rest covered for 5 more minutes, then fluff with a fork. The rice should be just slightly underdone since it will finish cooking inside the peppers.

2

Preheat the Oven

Set your oven to 375 degrees Fahrenheit and allow it to fully preheat while you prepare the peppers and filling. Lightly grease a 9x13 inch baking dish or a large oven-safe skillet with a little olive oil or nonstick spray.

3

Prepare the Bell Peppers

Slice the tops off each bell pepper about half an inch from the stem. Set the tops aside. Use a spoon or your fingers to scoop out the seeds and white membranes from the inside of each pepper. Brush the outside of each pepper with a little olive oil and season the inside lightly with salt and pepper. Stand the peppers upright in the prepared baking dish. If a pepper wobbles and will not stay upright, trim a very thin slice from the bottom to create a flat base.

4

Saute the Aromatics

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 60 seconds, stirring constantly so it does not burn. The kitchen should start smelling absolutely wonderful at this point.

5

Build the Filling

Add the drained diced tomatoes to the skillet and stir to combine with the onion and garlic. Cook for 2 to 3 minutes, letting the mixture come together and most of the extra moisture to cook off. Remove the skillet from heat and fold in the cooked rice, chopped Kalamata olives, crumbled feta, fresh parsley, lemon juice, dried oregano, dried basil, salt, and black pepper. Stir everything together gently until well combined. Taste the filling and adjust salt, pepper, or lemon juice as needed.

6

Stuff the Peppers

Spoon the rice filling generously into each prepared pepper, pressing it in gently with the back of the spoon so it is packed in well. Mound a little extra filling on top since the rice will settle slightly as it bakes. Sprinkle a pinch of extra crumbled feta on top of each stuffed pepper for a golden, slightly crispy topping.

7

Add Liquid to the Dish

Pour about 1/2 cup of water or vegetable broth into the bottom of the baking dish around the peppers. This creates steam during baking which helps the peppers become perfectly tender without drying out or shriveling.

8

Cover and Bake

Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake covered for 30 minutes. This covered time allows the peppers to steam and soften beautifully from the inside out.

9

Uncover and Finish Baking

After 30 minutes, carefully remove the foil. Continue baking uncovered for another 15 minutes until the tops of the peppers are lightly golden, the feta on top is tinged brown in spots, and the peppers are fork-tender with a little caramelization on the edges. The filling should look set and fragrant.

10

Rest and Garnish

Remove the baking dish from the oven and let the stuffed peppers rest for about 5 minutes before serving. This allows everything to settle and makes them easier to plate. Scatter fresh parsley or dill generously over the top, add extra crumbled feta if you like, and arrange lemon wedges alongside for squeezing over the top at the table.

Pro Baker Tips

✓Use a mix of red, yellow, and orange bell peppers for a gorgeous presentation and a sweeter, more mellow flavor compared to green peppers.

✓Slightly undercooking the rice before stuffing is key so it does not become mushy after baking inside the peppers.

✓If your peppers have trouble standing upright, nestle them snugly together in the baking dish so they support each other.

✓Draining the canned tomatoes well prevents the filling from becoming too wet and soggy.

✓For deeper flavor, roast the empty peppers in the oven for 10 minutes before stuffing them, which jumpstarts that caramelized, smoky taste.

✓Fresh lemon juice added right before baking keeps the filling bright and lifts all the savory flavors.

Storage & Serving Notes

◆Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.

◆To reheat, place a pepper in a microwave-safe dish with a splash of water, cover loosely, and microwave on high for 2 to 3 minutes until heated through.

◆You can also reheat stuffed peppers in a covered baking dish at 350 degrees Fahrenheit for about 15 to 20 minutes until warmed through.

◆Stuffed peppers freeze well for up to 2 months. Wrap each one individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

◆The rice filling can be made up to 2 days ahead and stored in the refrigerator, making assembly on the day of cooking much faster.

Serving Suggestions

These stuffed peppers are a complete meal on their own, but they pair beautifully with a variety of simple sides and accompaniments.

›Warm pita bread or crusty bread for scooping up any extra filling

›A simple Greek salad with cucumber, tomato, red onion, and olives

›A dollop of cool tzatziki sauce spooned over the top

›A side of hummus with fresh vegetables for dipping

›A drizzle of extra virgin olive oil and a big squeeze of fresh lemon right before eating

Frequently Asked Questions

Can I make these Greek stuffed peppers ahead of time?

Yes, absolutely. You can fully assemble the stuffed peppers up to 24 hours in advance, cover the baking dish with foil, and keep them in the refrigerator. When you are ready to bake, add about 5 to 10 extra minutes to the covered baking time since the peppers will be cold going into the oven.

Do I need to precook the rice before stuffing the peppers?

Yes, you do need to cook the rice first, but only until it is slightly underdone. Fully raw rice will not cook evenly inside the peppers and you may end up with a crunchy texture. Partially cooked rice finishes perfectly during the baking time.

Can I make this recipe vegan?

Definitely. Simply leave out the feta cheese or swap it for a plant-based feta alternative available at most health food stores. The filling is naturally packed with flavor from the olives, herbs, and lemon so you will not feel like anything is missing.

My peppers are falling over in the pan. What should I do?

Trim just a very thin sliver from the very bottom of each pepper to create a flat base so they stand up straight. Be careful not to cut too deep or you will create a hole. Alternatively, pack them closely together in a snug baking dish so they lean against each other and stay upright throughout baking.

Can I use cauliflower rice to make this lower carb?

Yes, you can swap in cauliflower rice for a lower carb version. Since cauliflower rice is already cooked or needs very little cooking, skip the step of cooking it in broth. Simply saute it briefly with the onion and garlic and proceed with the recipe as written. The texture will be lighter and the baking time can be reduced by about 5 minutes.

🍽️

Go Make It!

These Greek Rice Stuffed Bell Peppers are the kind of recipe that feels special every single time you make them, whether it is a Tuesday night dinner or a dish you bring to a potluck. They are colorful, nourishing, full of bold Mediterranean flavors, and genuinely fun to eat. Once you have made them once you will see just how easy and rewarding they are to pull together. So grab a rainbow of peppers, crumble that feta, and get ready to bring a little taste of Greece right to your dinner table tonight!