Greek Stuffed Peppers That Taste Like a Mediterranean Vacation

So you’re craving something fresh, flavorful, and secretly healthy? Welcome to the Greek side.

Let’s be honest—sometimes you want to eat something that feels fancy without having to wear pants with a zipper. That’s where Greek Stuffed Peppers swoop in to save the day. They’re hearty, colorful, and loaded with all the good stuff: seasoned ground meat, tangy feta, and that lemony Mediterranean magic. Bonus? They’re baked in a pepper, which basically makes them a healthy food group. Balance, babe.

Why This Recipe is Awesome

First of all, it’s embarrassingly easy. Like, “I made this while half-watching a reality show” easy. And yet, it looks like something you’d get at a cute seaside taverna with linen napkins and €16 sparkling water.

Also:

• Meal prep friendly. Make a batch and boom—lunches for the week.
• One-dish wonder. Minimal cleanup. Fewer dishes = happier you.
• It’s flexible. Swap the meat, switch the grains, go dairy-free—you do you.
• Flavor bomb. The combo of garlic, lemon, oregano, and feta? Chef’s kiss.

In short: They’re low effort, high reward—just like the best kind of relationships.

Greek Stuffed Peppers That Taste Like a Mediterranean Vacation

Recipe by FoodarshiaCourse: Main CourseCuisine: Greek / MediterraneanDifficulty: Easy

Servings

4-5

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

320

kcal

Total time

1

hour 

These Greek Stuffed Peppers are bursting with bold Mediterranean flavors—think juicy ground meat, lemony herbs, and tangy feta—all baked to perfection in sweet bell peppers. It’s a healthy-ish comfort dish that feels fancy but is secretly super easy.

Ingredients

• 4–5 large bell peppers (any color)

• 1 lb ground beef, turkey, or lamb

• 1 cup cooked rice (white, brown, or quinoa)

• ½ cup crumbled feta cheese

• ¼ cup chopped red onion

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp tomato paste

• 1 tsp dried oregano

• ½ tsp ground cinnamon

• Juice of 1 lemon

• Salt & black pepper, to taste

• Optional: chopped parsley + extra feta to top

Directions

• Preheat oven to 375°F (190°C).
• Slice off pepper tops and remove seeds. Place peppers upright in a greased baking dish.
• Sauté garlic and onion in olive oil until soft.
• Add ground meat and brown it. Drain excess grease.
• Stir in tomato paste, rice, oregano, cinnamon, lemon juice, salt, and pepper.
• Remove from heat, fold in feta.
• Stuff peppers with the filling. Cover with foil.
• Bake for 30 minutes covered, then 10–15 minutes uncovered until peppers are tender.
• Top with parsley and more feta. Serve warm!

Notes

• Don’t skip the lemon juice and cinnamon combo—it’s the secret Greek flavor booster you didn’t know you needed. And if you’re prepping ahead, these peppers reheat like a dream. Leftovers? Yes, please.

Common Mistakes to Avoid

• Undercooking the rice. If it’s not pre-cooked or parboiled, you’ll end up with crunchy mystery bits. Not fun.
• Skimping on seasoning. These aren’t sad cafeteria peppers—be generous with spices and lemon.
• Overstuffing like it’s Thanksgiving. You want full, not bursting. Peppers have limits too, okay?
• Skipping the foil for the first bake. They’ll dry out and turn into pepper jerky. Not the goal.

Alternatives & Substitutions

• Meatless? Use chickpeas, lentils, or crumbled tofu. Add more feta or some chopped olives for richness.
• No rice? Use quinoa, couscous, or even cauliflower rice if you’re riding that low-carb train.
• Can’t do dairy? Swap feta for a dairy-free cheese or just leave it out. Add chopped olives or sun-dried tomatoes for extra flavor.
• Not into bell peppers? Use hollowed-out tomatoes, zucchini boats, or even acorn squash for a fall twist. Wild, I know.

FYI, I once stuffed leftover risotto into peppers and it was weirdly amazing. So don’t be afraid to freestyle.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Heck yes. You can stuff the peppers and store them in the fridge for up to 2 days before baking. Or fully bake and reheat when needed.

Do I have to use feta?
Technically, no. But also, why would you deny yourself joy like that?

Can I freeze them?
Absolutely. Let them cool completely, wrap individually, and freeze for up to 2 months. Just thaw and reheat in the oven or microwave.

What should I serve with these?
Greek salad, tzatziki, hummus, warm pita… or nothing. They’re a full meal on their own, honestly.

Is the cinnamon really necessary?
It’s subtle but adds a warm Greek flavor. Try it once—you might be surprised.

Can I use green peppers?
You can. Just know they’re a little more bitter than red, yellow, or orange. Choose your pepper path wisely.

Final Thoughts

You just made a dish that’s gorgeous, flavorful, and secretly pretty healthy—and you didn’t even break a sweat. Greek Stuffed Peppers are a total crowd-pleaser, make you look like you know what you’re doing, and are weirdly satisfying to assemble.

Now go ahead—plate it up, snap that food pic, and tell everyone you made something Mediterranean-inspired tonight. Bonus points if you pronounce “oregano” the fancy way.

You’ve earned it, chef 🫡