One-Pan Mediterranean Stuffed Peppers with Feta and Herbs

These Mediterranean stuffed peppers are a weeknight dinner that feels a little special. They get filled with herbed ground lamb, tomatoes, briny olives, and rice, then baked until the peppers turn tender and the top gets golden.

You get a little bit of everything in every bite, and the whole thing comes together in one pan with almost no cleanup.

What Makes These Stuffed Peppers a Go-To Dinner

The filling is juicy and bright, with just the right amount of saltiness from the feta and olives. The peppers get that silky, almost roasted sweet quality once they bake.

It’s the kind of meal that looks like you spent hours, but really you’re just browning meat, stirring everything together, and letting the oven do the work.

Ingredients

• 4 large bell peppers: any color, but red, yellow, and orange are sweeter
• 1 lb ground lamb: or lean ground beef
• 1 tbsp olive oil
• 1 small red onion: diced
• 3 cloves garlic: minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1 (14.5 oz) can diced tomatoes: drained well
• 1/4 cup chopped Kalamata olives
• 1 cup cooked brown rice: or quinoa
• 1/4 cup pine nuts (optional)
• 1/2 cup crumbled feta cheese, plus more for topping
• Salt and freshly ground black pepper
• Chopped fresh parsley or mint, for garnish

Variations / Substitutions

• Ground beef or turkey: swap in for the lamb, the flavor will be milder but still great
• Quinoa: use cooked quinoa instead of rice for a higher-protein option
• No grain: leave out the rice entirely and add an extra handful of spinach or chopped zucchini
• Dairy-free: skip the feta or use a plant-based feta alternative
• Olive swap: capers work well in place of the olives for a more briny pop

If you like these, try our Greek Lemon Chicken and Potatoes.

How to Make Mediterranean Stuffed Peppers

Step 1: Brown the Lamb

Warm the 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground lamb and cook for about 6 minutes, breaking it up with a wooden spoon, until no longer pink.

The onion and garlic will go in next. Add the diced red onion and minced garlic, season with a pinch of salt and pepper, and cook for another 3 minutes, until the onion turns soft and translucent. The lamb should start to pick up a little browning on the edges.

Step 2: Build the Filling

Stir the 2 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp smoked paprika, and the red pepper flakes (if using) into the skillet. Cook for 1 minute until the tomato paste darkens slightly.

Now add the drained diced tomatoes, 1/4 cup chopped olives, the 1 cup cooked rice, and the pine nuts. Stir everything together and let it bubble gently for 2 to 3 minutes. The filling will look thick and slightly saucy, not soupy. Taste and adjust salt and pepper.

Step 3: Stuff the Peppers

Slice each pepper in half lengthwise through the stem, then scoop out the seeds and white ribs. Try to keep the stem intact on both halves so they hold their shape.

Spoon the warm filling into each pepper half, packing it in gently and mounding it on top. Nestle them snugly into a 9×13-inch baking dish, cut side up. If you have a little extra filling, pile it on rather than pressing too hard.

Step 4: Bake the Peppers

Preheat your oven to 375°F (190°C). Drizzle 2 tbsp of water or broth into the bottom of the baking dish to create steam. Cover the dish tightly with foil and bake for 30 to 35 minutes.

After 30 minutes, the peppers should feel tender when pierced with a fork. The filling will be bubbly around the edges, and the tops will look lightly browned in spots. Remove the foil for the final 5 minutes if you want a little more color.

Step 5: Finish with Feta and Herbs

Pull the dish from the oven and immediately scatter extra crumbled feta over the top of each pepper. The residual heat will soften the cheese without melting it completely, keeping it salty and crumbly.

Finish with a generous shower of chopped fresh parsley or mint. Serve the peppers while they’re hot, right from the dish.

Tips for the Best Stuffed Peppers

• Pick peppers with flat, even bottoms so they sit upright in the baking dish and don’t tip over as they soften.
• Using leftover or pre-cooked rice from the fridge saves you a step and gives the filling a better texture.
• You can prepare the lamb filling up to a day ahead and keep it in the fridge. Just bring it back to room temperature before stuffing the peppers.
• Draining the canned tomatoes well is the single easiest way to avoid a watery filling.

Bake times by pepper size (filling is already hot from the skillet):

Storing Leftovers

• Refrigerate: place leftover peppers in an airtight container and keep them in the fridge for up to 4 days.
• Reheating: warm them in a 350°F oven until heated through, about 15 minutes, or microwave individual portions for 2 to 3 minutes.

What to Serve With Mediterranean Stuffed Peppers

A crisp green salad with a sharp lemon vinaigrette cuts through the richness of the lamb and feta. A spoonful of cool tzatziki on the side balances the warm, spiced filling. For something more substantial, warm pita bread works nicely to scoop up any extra juices.

Frequently Asked Questions

Can I assemble these ahead of time?

Yes. Stuff the peppers, cover the dish, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time since they’ll go into the oven cold.

How do I keep the peppers from getting soggy?

Drain the canned tomatoes well and avoid adding extra liquid to the filling. Using foil for the first part of baking traps just enough steam to cook the peppers without making them waterlogged.

Can I freeze stuffed peppers?

You can. Freeze them unbaked on a tray, then transfer to a container. Bake straight from frozen, adding about 15 minutes. You can also freeze after baking and reheat later.

Do I need to cook the rice before adding it to the filling?

Yes. Use fully cooked rice, since the bake time isn’t long enough to soften raw grains.

Mediterranean Stuffed Peppers Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 430

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers
• 1 lb ground lamb
• 1 tbsp olive oil
• 1 small red onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1 (14.5 oz) can diced tomatoes, drained
• 1/4 cup chopped Kalamata olives
• 1 cup cooked brown rice
• 1/4 cup pine nuts (optional)
• 1/2 cup crumbled feta cheese, plus more for topping
• Salt and freshly ground black pepper
• Chopped fresh parsley or mint, for garnish

Method

 

1. Brown the lamb with olive oil in a skillet over medium-high heat for 6 minutes. Add onion and garlic, season with salt and pepper, and cook until soft, about 3 minutes.
2. Stir in tomato paste, oregano, smoked paprika, and red pepper flakes. Cook 1 minute, then add drained tomatoes, olives, rice, and pine nuts. Simmer 2 to 3 minutes; adjust seasoning.
3. Halve peppers lengthwise, remove seeds and ribs. Spoon filling into each half and arrange in a 9×13-inch baking dish.
4. Preheat oven to 375°F (190°C). Add 2 tbsp water or broth to the dish, cover with foil, and bake 30 to 35 minutes, until peppers are tender.
5. Remove foil, sprinkle extra feta over peppers, and let the residual heat soften it. Garnish with fresh parsley or mint and serve hot.

Notes

If you like a crispier top, broil the peppers for 2 minutes after adding the feta. The filling can be swapped with ground chicken or turkey.