Greek-Style Stuffed Peppers with Feta

These Greek-Style Stuffed Peppers with Feta are a flavorful Mediterranean dish — sweet bell peppers filled with a savory mix of rice, herbs, tomato, and salty feta, then baked until tender. They’re perfect as a vegetarian main course or as a versatile side that pairs beautifully with salads, grilled veggies, or a chilled yogurt sauce.

Why You’ll Love Them

Vibrant, colorful bell peppers filled with a hearty, flavorful mix
A balance of creamy feta, fresh herbs, and tomato-rich filling for satisfying flavor
Easy to assemble and bake — perfect comfort food with minimal fuss
Great for make-ahead meals or batch cooking; leftovers taste even better next day

Ingredients

4–6 bell peppers (any colors), tops cut off and seeds removed
1 cup rice (white or brown), cooked until al dente
1 medium onion, finely chopped
2–3 cloves garlic, minced
400 g canned diced tomatoes (or fresh diced tomato)
150–200 g feta cheese, crumbled
2 tbsp olive oil
1 tsp dried oregano (or 1 tbsp fresh)
1 tsp dried basil (or fresh)
½ tsp salt (adjust to taste, considering feta is salty)
¼ tsp black pepper
A handful of fresh parsley or basil, chopped (for stuffing and garnish)

Instructions

Step 1: Prep the Peppers and Rice Base

Preheat oven to 180 °C (350 °F). Wash the bell peppers, slice off the tops, and remove seeds and ribs.
Cook the rice until just firm (al dente), then drain and set aside.

Step 2: Cook the Filling Ingredients

In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent.
Add minced garlic and cook for about 1 minute until fragrant. Stir in the diced tomatoes, oregano, basil, salt, and pepper. Let simmer for 5–7 minutes so flavors meld and some liquid reduces.

Step 3: Combine Filling with Rice and Feta

In a large bowl, mix the cooked rice with the tomato-herb mixture. Add crumbled feta cheese and chopped parsley or basil. Stir gently until well combined — you want a moist mixture, but not overly wet.

Step 4: Stuff the Peppers

Spoon the filling into each bell pepper, packing gently but not compressing too much (leave a little space at the top). Place stuffed peppers upright in a baking dish.

Step 5: Bake

Pour a little water (about ¼ cup) into the bottom of the baking dish to help steam the peppers as they bake. Cover with foil and bake for 25–30 minutes. Then remove foil and bake another 10–15 minutes until peppers are tender and filling is heated through.

Step 6: Garnish & Serve

Remove from oven and let rest for a few minutes. Garnish with extra chopped fresh herbs. Serve warm, on their own or with a side salad, yogurt sauce, or crusty bread.

Tips & Variations

Use mixed-color bell peppers for a bright, attractive presentation.
For extra Mediterranean flavor — stir in chopped olives or sun-dried tomatoes into the filling.
Replace rice with quinoa or bulgur for a whole-grain twist.
For a gluten-free or lighter version — leave out feta or reduce salt.
If you like it spicier — add a pinch of chili flakes or chopped chili to the filling.

Storage & Make-Ahead Suggestions

Prepare and stuff peppers ahead of time, store covered in the fridge, then bake when ready — great for busy weeknights.
Leftovers keep well for 2–3 days in the refrigerator. Reheat in the oven or microwave before serving.