Greek-Style Stuffed Peppers with Feta and Herbs
Bell peppers stuffed with a savory blend of rice, feta cheese, and fresh herbs, baked until tender and fragrant. This greek-inspired vegetarian ready in about 65 minutes pairs uncooked long-grain rice, olive oil, small, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, tops cut off and seeds removed large bell peppers
- 1 cup uncooked long-grain rice
- 3 tbsp olive oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic cloves
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Rinse 1 cup uncooked long-grain rice and set aside.
- Step 2: Heat 3 tbsp olive oil in a medium skillet over medium heat. Add 1 finely chopped small onion and sauté for 4 minutes until softened.
- Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes.
- Step 4: Add the rinsed rice, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is almost cooked.
- Step 5: Remove skillet from heat and fold in 1 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh dill.
- Step 6: Stuff the mixture evenly into 4 large bell peppers, place them upright in a baking dish, and cover with foil.
- Step 7: Bake for 30 minutes covered, then remove foil and bake an additional 10 minutes until peppers are tender and tops are slightly golden.
- Step 8: Let cool 5 minutes before serving.
Frequently asked questions
How long does Greek-Style Stuffed Peppers with Feta and Herbs take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Greek-Style Stuffed Peppers with Feta and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked long-grain rice from drying out.
Can I substitute ingredients in Greek-Style Stuffed Peppers with Feta and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Greek-Style Stuffed Peppers with Feta and Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Greek-Style Stuffed Peppers with Feta and Herbs?
Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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