Greek Stuffed Peppers with Feta and Herbed Rice
These Greek stuffed peppers are packed with herbed rice, spiced meat, and melty feta. They come together in one dish and feel like a real dinner without a lot of fuss.
Roasted until the peppers soften and the tops get a little charred, every bite is savory, bright, and tangy from the feta.
What Makes These Stuffed Peppers So Good
I’ve made plenty of stuffed peppers that turn out watery or bland. This version fixes both problems: the filling is loaded with herbs and garlic, and a quick sear on the meat locks in flavor before it all goes into the oven.
Roasting the peppers empty for a few minutes first keeps them from getting mushy, while the feta melts into salty little pockets that make every bite better.
Ingredients
- 4 medium bell peppers: red or orange hold their shape best, but any color works
- 1 lb ground lamb or beef: lamb gives a traditional Greek feel; beef is milder
- 1 tbsp olive oil, plus more for drizzling
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon: (optional): adds a subtle warmth
- Salt and black pepper
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes, drained: (about 1½ cups)
- 1 cup cooked long-grain white rice: cooked, cooled rice works best; orzo is a great swap
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley, plus more for serving
- 1/2 cup low-sodium chicken or vegetable broth
- Juice of 1/2 lemon
Variations / Substitutions
- Ground turkey or chicken: lighter but still works; add a pinch of extra oregano to boost the flavor.
- Orzo or quinoa: swap in for the rice; use the same amount, already cooked.
- Dairy-free: skip the feta or use a dairy-free crumbly cheese. The filling will still be savory and herby.
- Fresh herbs: try half parsley and half fresh dill or mint for a more traditional Greek layer.
- Heat: a pinch of red pepper flakes in the meat adds a gentle kick.
If you like these, try my Moussaka Stuffed Eggplant for another Greek spin on stuffed vegetables.
How to Make Greek Stuffed Peppers
Step 1: Halve and Roast the Peppers
Preheat the oven to 400°F (200°C). Slice the 4 bell peppers in half lengthwise through the stem, then scoop out the seeds and membranes. Brush the insides and outsides lightly with olive oil, season with a pinch of salt, and place them cut side up in a 9×13-inch baking dish. Roast for 10 minutes, just until they begin to soften but still hold their shape.
This quick pre-roast gives you peppers that are tender but never mushy, with a little sweet char on the edges. The kitchen will already smell warm and sweet.
Step 2: Brown the Meat
While the peppers roast, warm 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4 to 5 minutes, until translucent. Stir in the minced garlic, 1 tsp dried oregano, 1/2 tsp cinnamon (if using), and a good pinch each of salt and pepper. Cook 30 seconds more, then add the 1 lb ground meat. Break it up with a spoon and cook until no longer pink, about 6 to 8 minutes.
You want the meat to brown and release some of its fat, which builds a deep savory base. If you’re using lamb, the skillet will smell rich and a little funky in the best way.
Step 3: Stuff the Peppers
Push the meat to one side of the skillet. Add the 2 tbsp tomato paste to the open spot and let it sizzle for about 1 minute, stirring it into the oil. Then mix everything together and stir in the drained diced tomatoes and 1 cup cooked rice. Take the pan off the heat and fold in the 1/2 cup crumbled feta and 1/4 cup chopped parsley. Taste and adjust salt and pepper.
Now spoon the filling generously into each roasted pepper half, mounding it up. Pour the 1/2 cup broth into the bottom of the baking dish around the peppers, not over them, to keep the filling from getting soggy. Drizzle the tops with a little olive oil.
Step 4: Bake the Stuffed Peppers
Cover the dish tightly with foil and bake for 25 minutes. Then remove the foil and continue baking for another 10 to 15 minutes, until the peppers are fork-tender and the tops look lightly browned and crisp in spots.
The foil traps steam so the peppers cook through without drying out. Uncovering at the end lets the tops catch a golden edge and the feta on top melt into irresistible little puddles.
Step 5: Squeeze and Serve
Squeeze the juice of 1/2 lemon over the hot peppers, scatter a little extra parsley on top, and serve right away. A small sprinkle of raw feta at the table adds a fresh, salty pop.
Set the dish right on the table, let everyone grab a pepper, and spoon a little of the pan juices over each one. The peppers will be sweet, the filling savory, and the feta tangy all together.
A Few Tips for Perfect Stuffed Peppers
- Let the filling cool just a bit: before folding in the feta. That way some crumbles stay intact instead of melting into a paste, giving you little salty bursts.
- For a saucier dish, double the broth and add a spoonful of tomato sauce to the pan. The extra liquid reduces into a nice light gravy as the peppers bake.
- Go vegetarian: by skipping the meat and using 2 cups of cooked rice with extra feta, herbs, and a handful of sautéed spinach or mushrooms.
- Fresh herbs matter a lot here. Parsley is lovely, but a mix of dill and mint takes these straight to a Greek taverna.
Storing and Reheating Leftovers
- Refrigerate: store stuffed peppers in an airtight container for up to 4 days.
- Reheating: warm in the microwave or in a 350°F (175°C) oven until hot through, about 15 minutes. Add a splash of broth if they seem dry.
What to Serve with Greek Stuffed Peppers
A simple Greek salad with crunchy cucumbers, juicy tomatoes, and tangy red onion lightens up the plate perfectly. Warm pita bread is great for scooping up any extra filling or pan juices. For a heartier meal, roasted lemon potatoes on the side round everything out.
Frequently Asked Questions
Can I use orzo instead of rice?
Yes, cooked orzo works beautifully. Make sure it’s slightly undercooked before you mix it in so it doesn’t turn mushy.
Can I make these ahead of time?
Absolutely. Assemble the peppers up to a day ahead, cover, and refrigerate. Bake them straight from the fridge, adding 5 to 10 minutes to the covered baking time.
What if my peppers start to fall apart?
Use a small spoon to carefully scoop out the seeds and white membranes, and don’t over-roast them during the initial 10 minutes. A minute or two less is better than too much.
Can I freeze them?
Yes, freeze fully baked peppers individually on a tray, then wrap tightly. Thaw overnight in the fridge and reheat in the oven until warmed through.
Are these peppers gluten-free?
The recipe is naturally gluten-free as long as you use rice or gluten-free orzo and check your broth label.
Greek Stuffed Peppers Recipe
Ingredients
Method
- Preheat oven to 400°F. Halve peppers lengthwise, remove seeds and membranes, brush with oil, season with salt, and roast cut side up for 10 minutes.
- Heat 1 tbsp oil in a skillet over medium-high heat. Cook onion 4 to 5 minutes, add garlic, oregano, cinnamon, salt, and pepper, then add ground meat and brown 6 to 8 minutes.
- Push meat aside, add tomato paste and cook 1 minute. Stir in drained tomatoes and cooked rice. Off heat, fold in feta and parsley.
- Mound filling into peppers, pour broth around them, drizzle with oil. Cover with foil and bake 25 minutes. Uncover and bake 10 to 15 minutes more until tender and lightly browned.
- Squeeze lemon juice over peppers, sprinkle with extra parsley, and serve hot.
