Name: Easy Mediterranean Stuffed Bell Peppers Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 large Bell Peppers (mixed colors); 1 medium Onion (finely chopped); 3 cloves Garlic (minced); 1 cup Cherry Tomatoes (halved or quartered); 1/4 cup Fresh Parsley (chopped); 2 cups Cooked Rice (fluffy, long-grain); 1 cup Feta Cheese (crumbled); 2 tablespoons Olive Oil (for sautéing); 2 tablespoons Fresh Lemon Juice; 1/2 cup Kalamata Olives (pitted and chopped); 1 teaspoon Dried Oregano; Salt (to taste); Black Pepper (to taste)

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Introduction

These Easy Mediterranean Stuffed Bell Peppers are a colorful and flavorful meal perfect for any night. Filled with a tasty mixture of rice, olives, tomatoes, and feta, they bring fresh, vibrant Mediterranean flavors to your table.

A close-up view of four stuffed bell peppers arranged in a white tray, each with a smooth, glossy outer layer in red and yellow colors. They are filled with multiple layers visible on top: a base layer of chopped vegetables, pieces of red tomato chunks, all covered by a golden-brown melted cheese layer dotted with green herbs, giving a slightly crispy texture with some toasted spots. The peppers’ edges are soft and shiny, with tiny herbs sprinkled over the cheese, adding a fresh look. The tray sits on a white marbled surface, with a softly blurred dark background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Bell Peppers (mixed colors)
2 cups Cooked Rice (fluffy, long-grain)
2 tablespoons Olive Oil (for sautéing)
1 medium Onion (finely chopped)
3 cloves Garlic (minced)
1 cup Cherry Tomatoes (halved or quartered)
1/2 cup Kalamata Olives (pitted and chopped)
1/4 cup Fresh Parsley (chopped)
1 teaspoon Dried Oregano
to taste Salt
to taste Black Pepper
1 cup Feta Cheese (crumbled)
2 tablespoons Fresh Lemon Juice

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until softened and fragrant.
Step 3: Stir in the cherry tomatoes, Kalamata olives, cooked rice, fresh parsley, and dried oregano. Cook for another 2 to 3 minutes, allowing the flavors to meld.
Step 4: Season the mixture with salt, black pepper, and fresh lemon juice. Taste and adjust the seasoning as needed.
Step 5: Trim the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers upright in a baking dish.
Step 6: Spoon the rice mixture into each bell pepper, packing it firmly but without crushing the peppers.
Step 7: Cover the baking dish with foil and bake the peppers for 25 minutes.
Step 8: Remove the foil and bake for an additional 10 minutes to allow the peppers to soften further.
Step 9: Sprinkle crumbled feta cheese over the tops of the peppers and return to the oven for 5 minutes, until the cheese softens and slightly melts.

Tips & Variations

For added protein, mix in cooked ground lamb or chicken with the rice filling before stuffing the peppers.
Swap out the Kalamata olives for green olives or capers if you prefer a milder briny flavor.
If you like a little heat, add a pinch of red pepper flakes to the filling mixture.
Use quinoa or couscous instead of rice for a different texture.
To make it vegan, omit the feta cheese or replace it with a plant-based cheese.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid reheating too long to prevent the peppers from becoming mushy.

How to Serve

Four stuffed yellow bell peppers sit closely together on a white plate with a white marbled texture underneath. Each yellow pepper is hollowed out and filled with a mixture of ground meat and finely chopped vegetables, topped with melted golden-brown cheese that spills slightly over the edges. Small pieces of red bell pepper are visible on top, along with a generous sprinkle of fresh green herbs. The peppers have a slightly glossy, roasted look with a few browned spots. A light drizzle of oil glistens on and around the peppers, adding to their rich appearance. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can prepare and stuff the peppers a day ahead, then cover and refrigerate. Bake them just before serving to keep them fresh.

Can I freeze these stuffed peppers?

These peppers freeze well. Wrap each stuffed pepper tightly in foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.