Can I make these ahead of time?

Yes! You can hollow out the peppers and prepare the filling up to 24 hours in advance. Store them separately in the refrigerator, then stuff and bake when ready. For fully assembled peppers, bake them, let them cool completely, and refrigerate for up to 5 days before reheating.

Do I need to pre-cook the rice?

No, uncooked rice goes directly into the filling. The rice absorbs liquid from the tomato sauce and steam during baking, cooking perfectly inside the peppers. This is what makes the recipe so hands-off compared to traditional Greek stuffed peppers.

Can I use frozen peppers?

Frozen peppers work, but will be softer after baking. Thaw completely and pat dry before stuffing. Reduce baking time by 5 minutes since frozen peppers lose some structure during freezing. For best results, use fresh peppers.

What is the best pepper color to use?

Red, yellow, and orange peppers are naturally sweeter and complement the salty feta and olives beautifully. Green peppers work but have a slightly bitter edge. For the most traditional Greek flavor, red peppers are the classic choice.

Mediterranean Stuffed Peppers: 45-Minute Easy Dinner

Name: Mediterranean Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 6 bell peppers (red, yellow, or multi-colored); 1/2 cup uncooked long-grain white rice or basmati; 1 (15-ounce) can chickpeas, drained; 1 cup crumbled feta cheese; 1/2 cup chopped kalamata olives; 1/2 cup marinated artichoke hearts, chopped; 1 cup tomato sauce; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/2 cup water or tomato sauce (for baking dish); Optional: 1/2 pound ground turkey or ground beef

Description

Mediterranean stuffed peppers are hollowed-out bell peppers filled with grains, chickpeas, feta cheese, and kalamata olives. Based on the Greek dish gemista, these bake in 45 minutes with no pre-cooking required, the rice cooks inside the peppers as they roast.

Ingredients

Scale

6 bell peppers (red, yellow, or multi-colored)

1/2 cup uncooked long-grain white rice or basmati

1 (15-ounce) can chickpeas, drained

1 cup crumbled feta cheese

1/2 cup chopped kalamata olives

1/2 cup marinated artichoke hearts, chopped

1 cup tomato sauce

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 cup water or tomato sauce (for baking dish)

Optional: 1/2 pound ground turkey or ground beef

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Instructions

1. Slice the tops off 6 bell peppers and scoop out seeds and membranes with a spoon. Rinse insides to remove stray seeds. If peppers wobble, slice a thin layer off the bottom for a flat base.

2. Combine rice, drained chickpeas, feta cheese, kalamata olives, and artichoke hearts in a large bowl. Add tomato sauce, olive oil, oregano, cinnamon, and allspice. If using ground turkey or ground beef, brown it in a skillet first, then mix it in.

3. Spoon filling into each pepper, packing gently without pressing hard, overstuffing causes filling to spill out as it expands.

4. Place peppers in a baking dish with 1/2 cup water or tomato sauce in the bottom to create steam.

5. Cover tightly with foil and bake at 375°F (190°C) for 25 minutes.

6. Uncover and bake 5-10 minutes more until peppers are tender when pierced with a fork and tops are lightly golden.

7. Check that internal temperature reaches 200°F for fully cooked rice. Let rest 5 minutes before serving.

Notes

Store in the refrigerator for up to 5 days or freezer for up to 3 months. Reheat at 350°F for 15 minutes.

Choose peppers with flat bottoms and firm skin, soft spots mean they’ll collapse during baking.

Swap rice for quinoa or couscous using the same measurements for a different texture.

For vegetarian stuffed peppers, skip the meat, the chickpeas and feta provide plenty of protein.

Prep Time: 15 min
Cook Time: 30 min
Category: Dinner, Main Course
Method: Baking
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 pepper
Calories: 320 kcal
Sugar: 7 g
Sodium: 520 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 25 mg