Greek-Style Stuffed Peppers with Feta and Herbs

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Bell peppers stuffed with a savory blend of rice, feta cheese, and fresh herbs, baked until tender and fragrant. This Greek-inspired vegetarian recipe, ready in about 65 minutes, pairs large bell peppers, uncooked long-grain rice, olive oil 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

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Instructions

1. Step 1: Preheat oven to 375°F. Rinse 1 cup uncooked long-grain rice and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Stuff the mixture evenly into 4 large bell peppers, place them upright in a baking dish, and cover with foil.
7. 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.
8. Step 8: Let cool 5 minutes before serving.