These Mediterranean or Greek-style peppers are stuffed with lemony rice, marinated tomatoes, and olives and roasted until the peppers are soft and sweet then they're topped with salty feta and fresh basil.
These stuffed peppers were inspired by our simple Mediterranean rice salad. If you're a fan of these flavours, you'll also love my watermelon feta salad and this Greek-style gyro salad. They're all easy, Mediterranean-style dishes that pair well with the peppers or taste great on their own. You can also take a look at all of these other healthy dinner recipes that you'll love!
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⭐️ Why this recipe works
- Easy and economical: It's a straightforward recipe that makes the most of pantry staples like rice and olives, keeping things simple and cost-effective.
- Highly customisable: Whether you want to add chicken, beef mince, or prawns, this recipe is easily adapted to suit whatever you have on hand or crave, making it versatile for any meal.
- Packed with flavour: With ingredients like feta, basil, and marinated cherry tomatoes, this dish is bursting with delicious tastes and textures that elevate the humble bell pepper to a mouth-watering meal.
🧾 Ingredients overview
In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.
- Bell Peppers (Red, Yellow, or Mixed): Serve as the base and vessel for the stuffing, adding sweetness and colour to the dish.
- Garlic: Enhances the stuffing with a robust, aromatic flavour.
- Extra Virgin Olive Oil: Used for roasting peppers and marinated tomatoes, adding richness and moisture.
- Dried Oregano: Infuses the peppers and overall dish with Mediterranean herbs for depth of flavour.
- Cooked Rice: Acts as the bulk of the stuffing, providing texture and substance.
- Kalamata Olives: Bring a briny, rich flavour to the stuffing, adding contrast.
- Lemon (Juice and Zest): Adds brightness and acidity to the rice, elevating the dish's freshness.
- Cherry Tomatoes: Offer a juicy, sweet component to the stuffing, especially when marinated.
- Basil: Brings a fresh, herby element to both the tomato marinade and as a garnish, enhancing the Mediterranean flavours.
- Olive Oil (for tomatoes): Helps to marinate the cherry tomatoes, melding the flavours with basil.
- Feta: Provides a creamy, salty contrast to the sweet peppers and tangy tomatoes, rounding out the dish.
👩🏻🍳 Here's how to make it
Rice stuffed peppers step-by-step
- Heat the oven: Preheat it to 200°C for the perfect char on the peppers.
- Prepare and cook the peppers: Halve them lengthwise and remove seeds and ribs. Season: Lightly oil the peppers, inside and out, then season with fresh garlic slices and dried oregano for flavour.
Roast: Bake the seasoned peppers until they're soft with charred edges, about 30 minutes, to bring out their sweetness. - Cook rice and marinate the tomatoes: While peppers roast, cook your choice of rice as directed on its package. Any rice works, but basmati adds a nice touch. Marinate tomatoes: Quarter cherry tomatoes and toss with olive oil, salt, and basil. The salt draws out juices, creating a flavorful marinade that will enhance the peppers and rice.
- Mix rice filling and bring it all together: Combine the cooked rice with olives, lemon zest, and juice, then half of the basil. Adjust seasoning as needed. Assemble: Stuff the roasted peppers with the rice mixture, then top with the marinated tomatoes and the rest of the basil.
- Serve with feta: Crumble feta over the top before serving for a salty finish.
📖 Variations
- Protein add-ins: For a heartier dish, consider adding cooked chicken, ground beef, minced lamb, or shrimp to the rice mixture before stuffing the peppers.
- Rice alternatives: Swap out the basmati rice for quinoa, couscous, or cauliflower rice for a different texture or to make the dish gluten-free.
- Vegetarian protein: For a vegetarian option, mix in cooked lentils, chickpeas, or black beans with the rice for added protein.
- Cheese varieties: Instead of feta, try goat cheese, mozzarella, or a vegan cheese alternative for a different flavour profile.
- Herb mixes: Experiment with different herbs such as cilantro, mint, or dill instead of basil for a unique twist on the Mediterranean flavour.
- Spicy kick: Add chopped jalapeños, chilli flakes, or a dash of hot sauce to the rice mixture for those who prefer a bit of heat.
🍯 Storing and reheating leftovers
- Fridge: Place any leftover stuffed peppers in an airtight container. Store in the refrigerator for up to 3-4 days.
Reheat: To reheat, place the stuffed peppers in a baking dish. Cover with foil to prevent them from drying out. Warm in a preheated oven at 180°C (350°F) for about 15-20 minutes or until heated through.- For a quicker option: microwave individual peppers on a microwave-safe plate, covered loosely with a microwave-safe lid or paper towel, for 2-3 minutes on high or until hot. Be sure to check and rotate halfway through for even heating.
- Note on Freezing: This recipe is not suitable for freezing due to the texture changes in fresh vegetables like bell peppers after freezing and reheating, which can result in a less desirable consistency.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Rice preparation: For the perfect fluffy rice inside your peppers, rinse the rice under cold water until the water runs clear before cooking. This removes excess starch and prevents the rice from becoming mushy.
- Pepper selection: Choose firm, brightly coloured peppers with smooth skin. They should feel heavy for their size, indicating they are fresh and have a good moisture content for roasting.
- Herbs: When using fresh herbs like basil, tear them by hand instead of chopping. This technique prevents bruising and ensures maximum flavour.
- Balancing flavours: Taste as you go, especially when seasoning your rice mixture. The right balance of acidity (lemon), saltiness (feta and olives), and herbal freshness (basil) are crucial for a vibrant Mediterranean flavour.
- Roasting technique: Don’t be afraid of a little char on your peppers. This adds a smoky depth of flavour and improves the texture, offering a pleasant contrast to the soft, flavorful filling.
- Serving suggestion: Serve your stuffed peppers with a side of homemade tzatziki or a light, citrusy arugula salad for a complete meal that balances richness with refreshing elements.
❓Recipe FAQ's
Yes, it's advisable to partially cook the peppers before stuffing them. Roasting the peppers beforehand softens them up, which not only speeds up the final cooking process but also enhances their natural sweetness and flavour. This pre-cooking step ensures that the peppers and the stuffing are perfectly cooked at the same time.
Absolutely! Stuffed peppers are a great make-ahead dish. You can prepare and stuff the peppers a day in advance, keeping them covered in the refrigerator. When you're ready to serve, simply bake them until they're heated through. This can be a real time-saver for dinner parties or busy weeknights. Just remember to add a few extra minutes to the cooking time since you'll be starting from a cold state.
To prep the peppers for stuffing, start by cutting them in half lengthwise. This method ensures there's no waste, and each pepper half creates a perfect 'boat' for the filling. After halving, remove the seeds and the white membranes inside to make room for your stuffing. This method is not only efficient but also maximizes the edible portion of the peppers, making for an attractive presentation.
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Stuffed Peppers with Rice Recipe
Ingredients
- 3 Red, Yellow, or Mixed Bell Peppers, halved lengthways
- 2 cloves Garlic, minced
- 3 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Dried Oregano
- 500 g 3 cups Cooked Rice, warmed
- Kalamata Olives, to taste
- 1 Lemon, juice and zest
- 200 g Cherry Tomatoes, halved
- ½ bunch Basil, chopped
- For serving: 200g, 1 ¼ cups Feta, crumbled
Instructions
- Preheat the Oven: Heat your oven to 200ºC (392ºF).
- Prepare the Peppers: Halve the peppers and remove seeds. Mix with olive oil, minced garlic, and a dash of salt and pepper. Sprinkle with oregano.
- Roast: Place peppers on a baking tray, cut side up, and roast for 25-30 minutes until they begin to char around the edges.
- Marinate Tomatoes: Combine cherry tomatoes with 2 tablespoons of olive oil and half of the chopped basil. Season with salt and pepper, and let marinate.
- Prepare Rice Mixture: Toss the warmed rice with olives, lemon juice and zest, half of the feta, and the remaining basil.
- Stuff and Serve: Fill the roasted pepper halves with the rice mixture. Top with marinated tomatoes and the rest of the crumbled feta.
Notes
- Pepper Size: This recipe fills 3 regular-sized bell peppers (6 halves). For larger peppers, you may need more filling or use fewer peppers.
- Rice Options: Feel free to use any rice type—long grain, brown, or basmati are great choices. Avoid sushi rice due to its stickiness.
- Alternative Filling: Couscous can be a great substitute for rice if you're looking to switch things up.
Nutrition
Meet the Chef!
Hi, I'm Debs—a Cordon Bleu-trained chef with over a decade of experience. I'm here to help you create incredible dinners on a budget. My recipes come with step-by-step instructions and insights from my professional kitchen background. Explore more of my fool-proof recipes and meal plans designed for small budgets.
James McLaughlin
You all are the bomb.
Deborah Rainford
Thanks so much, James! Happy the recipe went down well! 🙂
Sylvia
Well I think this is fantastic ,just looked back through all the recipies over the last few weeks they look delicious and I will certainly be trying lots of them! I love Aldi and always shop there so couldn't be better!!
Deborah Rainford
Thanks so much, Sylvia! Hope you love everything you try! 🙂