Description
Colorful, flavorful, and packed with Mediterranean goodness, these stuffed bell peppers are the perfect healthy meal. Made with rice, vegetables, herbs, and spices, they’re tender, juicy, and bursting with flavor. A great option for dinner or meal prep!
Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange)
- 2 cups cooked rice (long-grain, basmati, or brown rice)
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup diced tomatoes (canned or fresh)
- 1/3 cup crumbled feta cheese (optional for a vegan option)
- 1/4 cup chopped Kalamata olives
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp lemon juice
- 1 cup tomato sauce (for topping)
Instructions
- Prepare the Filling:
Heat olive oil in a skillet over medium heat. Sauté the diced onion and garlic until softened, about 3-4 minutes. Add diced tomatoes, cooked rice, Kalamata olives, crumbled feta, parsley, oregano, smoked paprika, cumin, salt, and pepper. Mix well and cook for 2-3 minutes. Stir in lemon juice and set aside. - Prep the Peppers:
Slice off the tops of the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil. - Stuff the Peppers:
Spoon the prepared filling into each bell pepper, packing it gently. Place the stuffed peppers in a baking dish. Spoon tomato sauce over the top of each pepper. - Bake:
Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly caramelized on top. - Serve and Enjoy:
Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley and enjoy warm!
Notes
- For a vegan option, skip the feta cheese or replace it with a plant-based alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheat in the oven at 350°F for 20 minutes or in the microwave for 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes