Oven-Baked Greek Stuffed Peppers with Feta and Herbs

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Bell peppers stuffed with a savory blend of rice, feta cheese, tomatoes, and fresh herbs, baked to tender perfection. This Greek recipe (vegetarian), ready in about 65 minutes, pairs large bell peppers, long grain rice, water 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 large bell peppers
• 1 cup long grain rice
• 2 cups water
• 3 tbsp extra virgin olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 2 medium, diced ripe tomatoes
• 1 cup crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1 tsp dried oregano
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Slice the tops off 4 large bell peppers and remove seeds and membranes; set aside.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup long grain rice, cover, reduce heat to low, and cook for 15 minutes until rice is tender and water absorbed; fluff with fork.
3. Step 3: While rice cooks, heat 3 tbsp extra virgin olive oil in a skillet over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then stir in 2 diced ripe tomatoes and cook for another 3 minutes until softened.
5. Step 5: Remove skillet from heat, then stir in cooked rice, 1 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1 tsp dried oregano, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.
6. Step 6: Stuff each hollowed bell pepper with the rice mixture, pressing down gently to fill completely, then place upright in a baking dish.
7. Step 7: Drizzle a little olive oil over the peppers and cover loosely with foil. Bake for 30 minutes, then remove foil and bake another 10 minutes until peppers are tender and tops slightly browned.