Save Colorful bell peppers filled with a savory blend of Mediterranean vegetables, herbs, rice, and feta cheese, baked until tender and bursting with flavor.
I first made this dish as a healthy weeknight dinner and it quickly became a family favorite because of its vibrant flavors and simple preparation.
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Ingredients
- Bell peppers: 4 large (any color), tops cut off and seeds removed
- Zucchini: 1 medium, diced
- Red onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Cherry tomatoes: 1 cup, quartered
- Fresh spinach: 1 cup, chopped
- Cooked rice: 1 cup (white or brown)
- Feta cheese: 3/4 cup, crumbled
- Olive oil: 2 tbsp
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried thyme: 1/2 tsp
- Fresh parsley: 1/4 cup, chopped
- Salt and freshly ground black pepper: to taste
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Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C)
- Prepare peppers:
- Place the prepared bell peppers upright in a baking dish
- Sauté aromatics:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic sauté for 2 3 minutes until fragrant
- Cook zucchini:
- Stir in zucchini and cook for another 3 4 minutes until slightly softened
- Add vegetables and spices:
- Add cherry tomatoes spinach tomato paste oregano and thyme Cook for 2 minutes stirring until spinach wilts
- Mix filling:
- Remove from heat Add cooked rice feta cheese and parsley Season with salt and pepper Mix well
- Stuff peppers:
- Spoon the filling into each bell pepper packing gently
- Drizzle oil:
- Drizzle a little olive oil over the stuffed peppers
- Bake:
- Cover the baking dish with foil and bake for 30 minutes Remove foil and bake uncovered for another 10 minutes until peppers are tender and tops are lightly golden
- Cool and serve:
- Let cool slightly before serving
Save Making these stuffed peppers always brings my family together around the dinner table sharing stories and laughter.
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Nutritional Information
Each serving contains approximately 290 calories, 13 g total fat, 33 g carbohydrates, and 9 g protein.
Variation Ideas
Try using quinoa or couscous instead of rice for a different texture and flavor profile.
Serving Suggestions
Serve with a side of tzatziki or a simple green salad to complete this Mediterranean meal.
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This recipe is perfect for meal prepping and tastes even better the next day.
Cooking Questions & Answers
- → What vegetables are used in the filling?
The filling uses zucchini, red onion, garlic, cherry tomatoes, and fresh spinach, all sautéed to enhance their flavors.
- → Can I substitute rice with other grains?
Yes, quinoa or couscous can be used instead of rice for a different texture and taste.
- → How long should the stuffed peppers be baked?
Bake covered for 30 minutes at 375°F (190°C), then uncovered for an additional 10 minutes until peppers are tender and lightly golden.
- → Is there an option to make this dish vegan?
For a vegan version, substitute the feta cheese with plant-based alternatives or omit it altogether.
- → What herbs enhance the flavor in this dish?
Dried oregano, dried thyme, and fresh parsley add aromatic and herbal notes to the filling.
