This Stuffed Bell Peppers (Greek Style) recipe is my go-to when I want something hearty and full of flavor. The beef, rice, and feta make every bite so satisfying. It’s a complete meal all on its own.
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Why This Recipe Stands Out
This stuffed bell peppers recipe is my go-to when I want something flavorful, filling, and just a little different from the usual dinner routine.
- Packed with Bold Greek Flavor: Between the olives, sun-dried tomatoes, mint, and crumbled feta, every bite has that savory tang I love.
- Perfect for Meal Prep: I make a full tray and keep leftovers in the fridge. They reheat beautifully and taste just as good the next day.
- Balanced and Satisfying: The rice and beef combo makes these hearty enough for dinner, and the fresh herbs keep things bright. It reminds me of my slow cooked stuffed bell peppers, but with meat.
- Easy to Customize: I’ve used ground lamb or even chickpeas before when I wanted a change. This filling works with whatever I have on hand.
- Great for Sharing: I like making these for family gatherings or dinner with friends. They look impressive and always get compliments, just like my vegan stuffed acorn squash.
Key Ingredients
- Bell Peppers – Naturally sweet and tender when baked, bell peppers serve as colorful, edible shells that hold the savory filling.
- Ground Beef – Rich and hearty, ground beef brings satisfying protein and depth to the stuffing.
- Basmati Rice – Light and fluffy, this long-grain rice helps hold the filling together and adds bulk without overpowering the other flavors.
- Sun-Dried Tomatoes – Deeply flavored and slightly tangy, sun-dried tomatoes add richness and balance to the filling.
- Feta Cheese – Salty and creamy, crumbled feta brings bold flavor and a smooth contrast to the beef and rice.
- Kalamata Olives – Briny and savory, olives contribute strong Mediterranean flavor and pair well with the feta and herbs.
- Onion & Garlic – Cooked until soft and aromatic, these ingredients lay the foundation for the flavor of the beef mixture.
- Fresh Mint & Dried Coriander – Mint adds brightness, while coriander gives the filling a warm, earthy note.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: Ground beef works well, but ground turkey, chicken, or lamb are all great alternatives. You can also use lentils or crumbled tofu to make a vegetarian version.
- Rice Alternatives: Basmati rice gives a light texture, but you can use quinoa, farro, or cauliflower rice depending on what you have on hand or your dietary needs.
- Veggie Add-ins: The sun-dried tomatoes and olives bring a lot of richness, but you can also stir in spinach, shredded zucchini, or chopped cooked mushrooms for more vegetables.
How to Make Stuffed Bell Peppers
Step 1: Preheat oven to 375°F.
Step 2: Rinse rice until water runs clear. In a pot, combine rice, ½ cup broth or water, and ¼ teaspoon salt. Bring to a boil, then simmer covered for 10 minutes. Remove from heat.
Step 3: Heat avocado oil in a skillet over medium heat. Sauté onion for 5–7 minutes until soft. Add garlic and cook 30 seconds.
Step 4: Add ground beef and cook for 5–7 minutes, breaking it up until browned.
Step 5: Stir in coriander, mint, ¼ teaspoon salt, and ¼ teaspoon pepper. Remove from heat.
Step 6: In a large bowl, combine rice, beef mixture, sun-dried tomatoes, olives, and ½ cup feta. Adjust seasoning to taste.
Step 7: Cut bell peppers in half lengthwise and remove seeds. Arrange cut side up in a baking dish and fill with the beef mixture.
Step 8: Add a few tablespoons of water to the baking dish. Cover tightly with foil.
Step 9: Bake for 35–40 minutes, until peppers are tender.
Step 10: Remove foil and sprinkle remaining ¼ cup feta over the peppers.
Step 11: Garnish with parsley and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Stuffed Bell Peppers
Fresh Salads
- A juicy heirloom tomato salad with red onion and basil brings bright acidity that balances the savory beef and feta filling.
- Russian vinegret salad, with its beets and pickles, offers a tangy contrast that works beautifully next to the sweetness of roasted bell peppers.
- Radicchio salad adds a slightly bitter crunch and pairs well with the richness of the meat and cheese.
Other Greek Favorites
- Serve these stuffed peppers with a warm bowl of Greek avgolemono soup for a comforting, lemony starter.
- Sheet pan Greek chicken and vegetables is another hearty pairing that fits right into a Mediterranean-style spread.
- For a cozy weekend dinner, plate them alongside chicken riganati with roasted Mediterranean potatoes and a drizzle of olive oil.
Frequently Asked Questions
Yes, Basmati is great for this recipe, but you can also use jasmine, white long-grain, brown rice (pre-cooked), or quinoa. Couscous, bulgur, or even cauliflower rice for a low-carb option would also work well.
No, baking them covered in the oven with a bit of water in the dish allows them to soften perfectly. If you prefer very soft peppers, you can blanch them in boiling water for 2–3 minutes before stuffing.
Drizzle with tzatziki, garlic yogurt sauce, or tahini dressing before serving. A squeeze of lemon juice over the top brightens the flavors. You can also add extra crumbled feta or fresh herbs like dill or oregano.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil, until warmed through. You can also reheat them in the microwave in 30-second intervals, but the oven gives better texture.
More Recipes You'll Enjoy
- Cream Cheese Stuffed Pork Tenderloin - This Cream Cheese Stuffed Pork Tenderloin is super tender, aromatic, creamy on the inside, and crunchy maple bacon on the outside.
- Mushroom Stuffed Potato Cakes - Stuffed Potato Cakes are one of the best Ukrainian comfort foods. Soft and melty on the inside and crispy and crunchy on the outside. These will be gone before you know it!
- Chicken Thighs with Bell Peppers - This chicken thighs with bell peppers recipe is a must-try for anyone who loves a dish that's wonderfully flavorful, with a crispy, golden brown exterior and a juicy, tender interior.
- White Bean Salad with Roasted Bell Peppers - This White Bean Salad is a delicious and simple side dish that comes together quickly and easily. Full of vibrant flavors, it's perfect to serve warm or cold.
Recipe
Stuffed Bell Peppers
Ingredients
- ½ cup long-grain rice such as Basmati
- ½ cup beef broth or water
- 2 tablespoons avocado oil
- ½ yellow onion large, finely chopped
- 4 cloves garlic minced
- 1 pound ground beef
- ½ teaspoons dried coriander
- 2 tablespoons fresh mint chopped
- ¼ cup sun-dried tomatoes packed in oil, drained and chopped
- ¾ cup feta cheese crumbled
- ⅓ cup Kalamata olives chopped
- 3 bell peppers large, any color
- 2 tablespoons parsley optional for garnish
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Rinse the rice 3-4 times until the water is running clear. In a small pot, add rice, water, and ¼ teaspoon of salt. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 10 minutes. Remove the pot from the heat and set it aside.
- Meanwhile, heat avocado oil in a medium skillet and over medium heat. Add onion and sauté for 5-7 minutes until translucent, stirring occasionally. Add garlic and cook for 30 more seconds.
- Stir in ground beef, breaking large pieces up with a spoon, and cook over medium heat until browned, about 5-7 minutes.
- Add coriander, mint, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Give everything a nice stir, then remove from the heat.
- In a large bowl, combine cooked rice, beef, sun-dried tomatoes, ½ cup feta cheese, and olives. Adjust the seasoning to your taste.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the pepper halves, cut side up, in a baking dish. Spoon the prepared filling evenly into each pepper half.
- Add a few tablespoons of water to the bottom of the baking dish to create steam and help the peppers soften. Cover the dish tightly with foil.
- Bake for 35-40 minutes, or until the peppers are tender when pierced with a fork.
- Remove from the oven, and sprinkle the remaining ¼ cup of feta cheese over the top of each stuffed pepper.
- Sprinkle each stuffed pepper with chopped parsley and serve immediately.
Notes
- Rinse the rice well before boiling. Swirling it in water several times helps remove excess starch, which keeps the grains from clumping together in the filling.
- Cook the rice until just tender, not fully soft. It will finish cooking in the oven and continue to absorb moisture from the beef and vegetables.
- Sauté the onion until soft and golden to bring out its natural sweetness. This creates a flavorful base for the filling.
- Add the garlic at the end of the sauté so it doesn’t burn. Cooking it briefly brings out its aroma without becoming bitter.
- Pat the sun-dried tomatoes dry before chopping. Removing the excess oil keeps the filling from turning greasy.
- Use fresh mint instead of dried. It adds brightness and helps balance the richness of the meat, feta, and olives.
- Slice the peppers in half lengthwise to create a flatter, more stable base. This helps them cook evenly and makes them easier to serve.
- Spoon the filling in gently without packing it too tightly. This leaves space for the rice to expand slightly as it bakes.
- Add a few tablespoons of water to the baking dish and cover tightly with foil. The steam will help soften the peppers without drying out the filling.
- Top the peppers with more feta after baking, while they are still hot. The cheese will soften and add a creamy, salty finish to each bite.
- Let the peppers rest for 5 minutes before serving. This allows the juices to settle and makes them easier to serve neatly.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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