Mediterranean Stuffed Peppers Recipe – European Special
Mediterranean Stuffed Peppers are vibrant, wholesome, and packed with Mediterranean flavors. Bell peppers are filled with a savory mixture of rice or quinoa, sautéed vegetables, fresh herbs, and crumbled feta cheese. Baked until tender and golden, these stuffed peppers make a perfect vegetarian main course or side dish. Ideal for healthy lunches, weeknight dinners, or anyone craving a colorful, hearty Mediterranean-style meal.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Mediterranean Stuffed Peppers Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 zucchini or courgette, diced
- 1 tomato, chopped
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Mediterranean Stuffed Peppers Instructions:
Preheat the oven to 190°C (375°F).
Cut the tops off the bell peppers and remove seeds and membranes.
Heat olive oil in a pan and sauté onions and garlic until translucent.
Add zucchini and tomato, cooking until softened.
Mix in cooked rice, feta cheese, oregano, basil, salt, and pepper.
Stuff each bell pepper with the rice and vegetable mixture.
Place stuffed peppers in a baking dish and drizzle lightly with olive oil.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 5–10 minutes until tops are golden.
Garnish with fresh parsley or basil and serve warm.
Recipe Notes :
Substitute cooked quinoa or couscous for rice for a lighter, protein-rich option.
Add olives, sun-dried tomatoes, or pine nuts to enhance the Mediterranean flavor.
Lightly roast the bell peppers beforehand for a smoky, deeper taste.
Use a mix of colorful bell peppers for an eye-catching presentation.
Top with extra feta or a sprinkle of parmesan before baking for cheesier results.
