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Mediterranean-style stuffed bell pepper on a plate.

Mediterranean-style stuffed bell pepper

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Prep Time 20 minutes
Cook Time 31 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers red, yellow, or orange, tops sliced off and cored
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 2 cups cooked long-grain white rice or quinoa
  • 1/2 cup Kalamata olives pitted and chopped
  • 1 cup feta cheese crumbled (divided into two 1/2 cup portions)
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons vegetable broth or water for the baking dish

Method
 

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Pre-Bake the Peppers: Prep the peppers by slicing off the tops, removing the seeds, and trimming the inner white ribs. Place the peppers upright in a 9x13 inch baking dish, drizzle the insides lightly with a bit of olive oil, and pre-bake for 10 to 12 minutes until slightly softened.
  3. Sauté Aromatics: While the peppers pre-bake, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until translucent. Add the minced garlic and cook for 1 minute until highly fragrant.
  4. Simmer Vegetables: Stir in the halved cherry tomatoes, dried oregano, sea salt, and black pepper. Cook for 2 to 3 minutes until the tomatoes just begin to soften and release their juices. Remove the skillet from the heat.
  5. Mix the Filling: Fold the cooked rice, chopped Kalamata olives, fresh parsley, and 1/2 cup of the crumbled feta cheese directly into the skillet. Stir gently until fully integrated.
  6. Stuff the Peppers: Remove the baking dish from the oven. Spoon the rice mixture evenly into each pre-baked pepper shell, pressing down gently to pack them tightly. Top each stuffed pepper with the remaining 1/2 cup of crumbled feta cheese.
  7. Prepare the Pan: Pour 2 tablespoons of water or vegetable broth into the bottom of the baking dish around the bases of the peppers. Cover the dish loosely with aluminum foil.
  8. Bake: Bake covered at 400°F (200°C) for 25 minutes. Carefully remove the foil and bake uncovered for an additional 10 minutes, or until the peppers are fork-tender and the feta on top is beautifully melted and lightly golden-brown. Serve warm!

Notes

  • The Rice Rule: Always use fully cooked rice. Raw rice will not cook through inside the peppers and will absorb all the juices, leaving the dish dry and gritty.
  • Soggy Prevention: To prevent soggy bottoms, skip adding extra water beyond the 2 tablespoons in the baking dish. If using canned optional add-ins like chickpeas or artichokes, drain and pat them completely dry before mixing.
  • Grain Swaps: Easily swap the white rice for brown rice, farro, or quinoa to add a nuttier texture and extra plant-based protein. For a low-carb alternative, cauliflower rice works beautifully—just sauté it with the onions for 2 minutes before stuffing.
  • Make-Ahead Strategy: You can fully assemble and stuff the peppers up to 24 hours in advance. Cover and refrigerate, then add 5 to 10 minutes to the initial covered baking time when cooking straight from the fridge.
  • The Feta Finish: Don't skip the final 10 minutes of uncovered baking. It is essential for evaporating any trapped steam and getting those signature caramelized, golden-brown edges on the feta cheese.