I Need a Recipe

Weeknight • Vegetarian

Zesty Mediterranean Stuffed Bell Peppers

Colorful bell peppers bursting with a flavorful mix of seasoned rice, chickpeas, fresh herbs, and feta cheese.

Prep
20 min
Cook
35 min
Servings
4
Level
Weeknight
Zesty Mediterranean Stuffed Bell Peppers

Bright, fresh, and utterly delicious – these Zesty Mediterranean Stuffed Bell Peppers are a vibrant addition to your dinner table! They're packed with a savory, herbaceous filling of rice, chickpeas, and feta, making them a fantastic vegetarian meal or a flavorful side. Plus, they look impressive but are surprisingly straightforward to prepare!

Ingredients

Yield: 4 servings

Main

  • 4 large bell peppers (any color, halved lengthwise, seeds removed)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice (use leftover or quick-cook for speed)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 1/2 cup vegetable broth or water

Preparation

  1. Step 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish that can fit the bell pepper halves snugly.

  2. Step 2

    Heat 1 tbsp olive oil in a medium skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

  3. Step 3

    Remove the skillet from the heat. In a large bowl, combine the cooked onion and garlic with the cooked rice, rinsed chickpeas, crumbled feta cheese, fresh parsley, fresh dill, lemon juice, dried oregano, salt, and black pepper. Mix well to combine.

  4. Step 4

    Place the empty bell pepper halves in the prepared baking dish. Divide the rice and chickpea mixture evenly among the pepper halves, mounding it slightly.

  5. Step 5

    Pour the vegetable broth or water into the bottom of the baking dish (this helps steam the peppers). Cover the baking dish tightly with aluminum foil.

  6. Step 6

    Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top.

  7. Step 7

    Serve hot, with an extra sprinkle of fresh herbs or a dollop of Greek yogurt if desired.

Tips

  • For a non-vegetarian option, you can add cooked ground turkey or chicken to the filling.
  • If you don't have fresh herbs, use 1 teaspoon dried parsley and 1/2 teaspoon dried dill.
  • Leftovers are great for lunch the next day; just reheat in the microwave or oven.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.