Mediterranean Stuffed Bell Peppers

These colorful Mediterranean-style stuffed peppers are packed with seasoned rice, chickpeas, tomatoes, spinach, olives, and feta cheese. They’re hearty, healthy, and perfect for lunch or dinner.

Prep Time

Prep: 20 minutes

Cook: 40 minutes

Total: 1 hour

Servings

4 servings

For the Bell Peppers

4 large bell peppers (any color)

1 tablespoon olive oil

Salt and black pepper to taste

For the Filling

1 tablespoon olive oil

1 small onion, finely diced

3 garlic cloves, minced

1 cup cooked rice or quinoa

1 cup canned chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

1/3 cup sliced black or Kalamata olives

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

1/2 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

Juice of 1/2 lemon

Extra feta cheese

Fresh parsley

Tzatziki sauce

Toasted pine nuts

Step 1: Prepare the Peppers

Preheat oven to 375°F (190°C).

Slice the tops off the bell peppers and remove seeds and membranes.

Lightly brush peppers with olive oil and sprinkle with a little salt and pepper.

Place peppers upright in a baking dish.

Step 2: Make the Filling

Heat olive oil in a large skillet over medium heat.

Add onion and cook for 4–5 minutes until soft.

Stir in garlic and cook for 30 seconds.

Add chickpeas, tomatoes, spinach, olives, oregano, paprika, cumin, salt, and pepper.

Cook for 3–4 minutes until spinach wilts slightly.

Stir in cooked rice or quinoa.

Remove from heat and mix in feta cheese, parsley, and lemon juice.

Step 3: Stuff the Peppers

Spoon the filling evenly into each bell pepper.

Add extra feta on top if desired.

Pour a small splash of water into the bottom of the baking dish to help steam the peppers.

Step 4: Bake

Cover loosely with foil and bake for 30 minutes.

Remove foil and bake another 10 minutes until peppers are tender and tops are lightly golden.

Serve warm with:

Greek salad

Hummus and pita

Tzatziki sauce

Roasted potatoes

Grilled chicken or fish

Refrigerate leftovers for up to 4 days.

Reheat in oven or microwave.

Freeze individually for up to 2 months.