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.
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
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.
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.
Save 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.