Go Back
–+ servings
Stuffed peppers with rice and tomatoes topped with feta and herbs on a baking tray.

Stuffed Peppers with Rice Recipe

Rice stuffed peppers! Perfect for a healthy weeknight dinner or a special occasion, these peppers are filled with a delicious mixture of rice, olives, feta, and marinated cherry tomatoes. They are easy to prepare and bursting with vibrant flavour!
5 from 3 votes
Print Pin
Course: Easy Dinners
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Deborah Rainford

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

Calories: 663kcal | Carbohydrates: 55g | Protein: 15g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 60mg | Sodium: 749mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 342IU | Vitamin C: 21mg | Calcium: 381mg | Iron: 2mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!