Mediterranean Roasted Bell Pepper Stuffed with Vegetables
Colorful bell peppers stuffed with roasted veggies and creamy feta, baked until golden and perfectly tender. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (halved) cherry tomatoes, (diced) red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 large (halved, seeds removed) bell peppers
- 1 medium (diced into 1/2-inch cubes) zucchini
- 1 cup (halved) cherry tomatoes
- 1/4 cup (diced) red onion
- 2 tbsp olive oil
- 2 cloves (minced) garlic
- 1/2 tsp dried oregano
- 1/2 cup (crumbled) feta cheese
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Place halved bell peppers cut-side up on a parchment-lined baking sheet. Toss 1/2 cup diced zucchini, 1 cup halved cherry tomatoes, and 1/4 cup diced red onion with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Spread mixture around peppers on the baking sheet.
- Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized, with edges golden.
- Step 3: Remove from oven, fill each pepper with roasted vegetables, and sprinkle 1/4 cup crumbled feta cheese and 1 tbsp lemon juice over each. Return to oven and bake for 5 minutes until feta is melted and golden.
- Step 4: Let rest 5 minutes before serving, garnished with extra feta if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mediterranean Roasted Bell Pepper Stuffed with Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mediterranean Roasted Bell Pepper Stuffed with Vegetables?
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 (halved) cherry tomatoes from drying out.
Can I substitute ingredients in Mediterranean Roasted Bell Pepper Stuffed with Vegetables?
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 Mediterranean Roasted Bell Pepper Stuffed with Vegetables 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.
Is Mediterranean Roasted Bell Pepper Stuffed with Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
