Greek Stuffed Peppers with Rice and Feta

Quick Recipe Version (TL;DR)

• Yield: 4 servings, 8 stuffed pepper halves
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 4 large bell peppers, preferably red, yellow, or orange
• 3 tablespoons extra-virgin olive oil, divided
• 1 cup crushed tomatoes or plain tomato sauce
• 1/4 cup water or low-sodium vegetable broth
• 3/4 cup long-grain white rice, rinsed
• 1 1/4 cups low-sodium vegetable broth or water, for cooking rice
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can diced tomatoes, 14.5 ounces, drained
• 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, optional
• 1/3 cup pine nuts, toasted
• 1 cup crumbled feta cheese, divided
• 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh dill, and 2 tablespoons chopped fresh mint
• 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice
• Kosher salt and black pepper

Do This

• 1. Heat oven to 400°F. Spread crushed tomatoes, water, 1 tablespoon olive oil, and a pinch of salt in a 9-by-13-inch baking dish.
• 2. Cook the rinsed rice with 1 1/4 cups broth or water for 15 minutes, then let it rest covered for 5 minutes.
• 3. Halve and seed the peppers, brush with 1 tablespoon olive oil, season lightly, and par-bake cut-side up for 12 minutes.
• 4. Sauté onion in 1 tablespoon olive oil, then add garlic, tomato paste, diced tomatoes, oregano, paprika, pepper flakes, salt, and black pepper.
• 5. Stir in cooked rice, toasted pine nuts, herbs, lemon zest, lemon juice, and 3/4 cup feta.
• 6. Fill the peppers, top with remaining 1/4 cup feta, cover with foil, and bake for 25 minutes. Uncover and bake 10 to 12 minutes more.
• 7. Rest 5 minutes, garnish with extra herbs, and serve warm with the tomato sauce from the pan spooned over the top.

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Why You’ll Love This Recipe

• Colorful and satisfying: Sweet bell peppers become tender and juicy while the rice filling stays hearty, bright, and full of texture.
• Vegetarian but filling: Rice, feta, pine nuts, tomatoes, and herbs make this feel like a complete main course without being heavy.
• Great for guests or meal prep: The peppers look beautiful on the table and reheat well for easy lunches.
• Flexible and approachable: The ingredients are easy to find, and the filling can be adjusted with different grains, herbs, or add-ins.

Grocery List

• Produce: 4 large bell peppers, 1 medium yellow onion, 3 garlic cloves, 1 lemon, fresh parsley, fresh dill, fresh mint
• Dairy: 1 cup crumbled feta cheese, about 4 ounces
• Pantry: Long-grain white rice, low-sodium vegetable broth, crushed tomatoes or plain tomato sauce, canned diced tomatoes, tomato paste, pine nuts, extra-virgin olive oil, dried oregano, smoked paprika, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Peppers and Tomato Baking Base

• 4 large bell peppers, preferably a mix of red, yellow, and orange, about 1 1/2 to 2 pounds total
• 1 cup crushed tomatoes or plain tomato sauce
• 1/4 cup water or low-sodium vegetable broth
• 1 tablespoon extra-virgin olive oil, for the baking base
• 1/4 teaspoon kosher salt, for the baking base
• 1 tablespoon extra-virgin olive oil, for brushing the peppers
• 1/4 teaspoon kosher salt, for seasoning the peppers

For the Rice Filling

• 3/4 cup long-grain white rice, rinsed until the water runs mostly clear
• 1 1/4 cups low-sodium vegetable broth or water, for cooking the rice
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced, about 1 cup
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can diced tomatoes, 14.5 ounces, drained; reserve 2 tablespoons of the juices if the filling needs moisture
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet smoked paprika
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup pine nuts, toasted
• 3/4 cup crumbled feta cheese, about 3 ounces, for mixing into the filling
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh dill
• 2 tablespoons finely chopped fresh mint
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

For Finishing

• 1/4 cup crumbled feta cheese, about 1 ounce, for topping
• 1 tablespoon chopped fresh parsley or dill, for garnish
• 1 teaspoon extra-virgin olive oil, optional, for drizzling before serving
• Lemon wedges, optional, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prepare the tomato base

Preheat the oven to 400°F. In a 9-by-13-inch baking dish, stir together the crushed tomatoes, 1/4 cup water or vegetable broth, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt. Spread the mixture evenly across the bottom of the dish. This simple tomato base keeps the peppers moist as they bake and gives you a light sauce to spoon over the finished dish.

Step 2: Cook the rice until just tender

Place the rinsed rice in a small saucepan with 1 1/4 cups low-sodium vegetable broth or water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice stand, still covered, for 5 minutes. Fluff with a fork. The rice should be tender but not mushy, since it will continue to absorb flavor and moisture inside the peppers.

Step 3: Prepare and par-bake the peppers

While the rice cooks, slice each bell pepper in half from stem to bottom. Remove the seeds and white membranes. You can leave the stems attached for a pretty presentation, but do not eat them. Brush the pepper halves all over with 1 tablespoon olive oil and season the cut sides with 1/4 teaspoon kosher salt.

Nestle the peppers cut-side up in the prepared baking dish on top of the tomato base. Bake for 12 minutes, just until they begin to soften. Carefully remove the dish from the oven and set it aside while you finish the filling. Keep the oven at 400°F.

Step 4: Toast the pine nuts and build the savory tomato mixture

Place the pine nuts in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring often, until golden in spots and fragrant. Transfer them to a small plate right away so they do not continue to brown in the hot pan.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden around the edges. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste, diced tomatoes, oregano, smoked paprika, optional red pepper flakes, 1/2 teaspoon kosher salt, and black pepper. Cook for 3 to 4 minutes, stirring, until the tomatoes look glossy and the mixture thickens slightly.

Step 5: Mix the rice filling

Add the cooked rice to the skillet with the tomato-onion mixture and stir until evenly combined. Remove the skillet from the heat. Fold in the toasted pine nuts, 3/4 cup feta, parsley, dill, mint, lemon zest, and lemon juice. Taste the filling and adjust with a small pinch of salt or a little more lemon juice if needed. If the filling seems dry, stir in 1 to 2 tablespoons of the reserved diced tomato juices or vegetable broth.

Step 6: Stuff the peppers and bake until tender

Spoon the rice filling into the par-baked pepper halves, packing it in gently and mounding it slightly on top. Sprinkle the remaining 1/4 cup feta over the stuffed peppers. Cover the baking dish tightly with foil and bake at 400°F for 25 minutes. Remove the foil and bake for another 10 to 12 minutes, until the peppers are tender, the edges are slightly wrinkled, the filling is hot, and the feta on top is lightly softened and golden in spots.

Step 7: Rest, garnish, and serve

Let the stuffed peppers rest for 5 minutes before serving. Spoon some of the warm tomato sauce from the baking dish over each pepper. Finish with extra chopped parsley or dill, a small drizzle of olive oil if you like, and lemon wedges on the side. Serve warm as a vegetarian main course with a crisp green salad, roasted vegetables, or warm pita.

Pro Tips

• Choose similarly sized peppers: Peppers that are close in size will bake evenly. If one wobbles, trim a very thin slice from the rounded bottom to help it sit flat, taking care not to cut a hole through it.
• Do not overcook the rice: Rice that is slightly firm after stovetop cooking works best because it softens more in the oven and keeps the filling from becoming mushy.
• Taste before adding extra salt: Feta varies in saltiness, so season the filling after the cheese is mixed in.
• Cover first, then uncover: The covered baking time steams the peppers until tender. The uncovered time concentrates flavor and gives the feta and pepper edges a little color.
• Use plenty of herbs: Fresh parsley, dill, and mint are what make the filling taste bright instead of heavy. Chop them finely so every bite gets a little freshness.

Variations

• Greek-inspired pepper filling: Add 1/3 cup chopped Kalamata olives and 1 tablespoon drained capers. Reduce the added salt slightly because olives, capers, and feta are all salty.
• Extra protein version: Stir 1 cup cooked chickpeas or brown lentils into the filling. If using this option, add 2 to 3 tablespoons extra tomato sauce or broth to keep the filling moist.
• Whole-grain variation: Replace the white rice with 2 1/4 cups cooked brown rice, farro, or quinoa. Since these grains are already cooked, fold them into the tomato mixture and proceed with the recipe.

Storage & Make-Ahead

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 18 to 22 minutes, or microwave individual portions in 60-second bursts until hot. To freeze, cool completely, wrap well, and freeze for up to 2 months; thaw overnight in the refrigerator and reheat covered at 375°F for 25 to 30 minutes. For make-ahead prep, assemble the peppers up to 24 hours in advance, cover, and refrigerate. Bake directly from the refrigerator, adding about 10 extra minutes to the covered baking time.

Nutrition (per serving)

Calories: 465 kcal | Carbs: 51g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Fiber: 7g | Sugar: 14g | Sodium: 760mg | Cholesterol: 25mg