These Mediterranean stuffed peppers are one of my favorite easy weeknight dinners. They’re loaded with fresh vegetables, lean protein, hearty rice, and briny olives, all wrapped up in sweet roasted bell peppers. The feta adds a creamy tang, while the herbs give it a burst of fresh flavor. It’s colorful, filling, and totally adaptable to whatever I have in my kitchen.

Why You’ll Love This Recipe

I love how versatile this recipe is — I can use different proteins, grains, or vegetables based on what’s in my fridge. It’s naturally healthy, packed with bold Mediterranean flavors, and perfect for meal prep. Whether I make them ahead or serve them fresh out of the oven, these peppers always feel like a complete, wholesome meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bell peppers (red, yellow, or orange)

• cooked brown rice (or quinoa, farro, white rice, or cauliflower rice)

• olive oil

• red onion, diced

• garlic, minced

• ground turkey (or ground chicken, lamb, beef, or plant-based meat)

• sea salt

• black pepper

• dried oregano

• red pepper flakes

• sherry vinegar or red wine vinegar

• tomato paste

• fresh spinach, chopped

• kalamata olives, quartered

• cherry tomatoes, chopped

• feta cheese, crumbled

• parmesan cheese (optional)

• fresh dill and mint, chopped

Directions

1. I preheat the oven to 400°F and slice the bell peppers in half lengthwise, removing the seeds and white membranes.

2. In a skillet, I sauté the red onion in olive oil for about 5 minutes, then stir in the garlic and cook for a couple more minutes.

3. I add the ground turkey, salt, pepper, oregano, and red pepper flakes, and cook until the meat is fully browned.

4. I stir in the vinegar, tomato paste, and chopped spinach, then turn off the heat once the spinach is wilted.

5. I mix in the cooked rice, olives, tomatoes, feta, parmesan (if using), dill, and mint. I always taste and adjust the seasoning here.

6. I scoop the filling into the bell pepper halves and place them in a baking dish.

7. I bake for 20 minutes, or up to 30 if the filling was cold from the fridge. A little squeeze of fresh lemon juice before serving adds a bright finish.

Servings and timing

This recipe makes 6–8 servings.
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Variations

When I want to switch things up, I add finely chopped zucchini, eggplant, or mushrooms to the filling. I sometimes swap turkey for ground lamb or a plant-based protein. For a vegan option, I skip the cheese and top with chopped nuts or a cheesy vegan sprinkle. I’ve also used quinoa, wild rice, or orzo for different textures.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in a 350°F oven or microwave them until warm. If I want to freeze them, I let the peppers cool completely, then store them in freezer-safe containers for up to 2 months. I thaw in the fridge overnight before reheating in the oven with a splash of water or broth.

FAQs

Do I need to boil the peppers before stuffing them?

No, but if I want softer peppers, I pre-bake them cut-side-up with a splash of water in the oven for 5–10 minutes.

Do I need to cover the peppers while baking?

Not for this recipe. I bake them uncovered so the tops get slightly golden and the filling stays flavorful.

What goes well with stuffed peppers?

I usually serve them with a side salad, hummus, or roasted vegetables for a balanced Mediterranean-style meal.

Can I make these ahead of time?

Yes, I prep the filling up to 2 days in advance or assemble the peppers and refrigerate them until I’m ready to bake.

Can I use jarred roasted peppers?

Yes, if I’m short on time. They won’t hold their shape as well, but they’re still delicious and easy to fill and heat.

Conclusion

These Mediterranean stuffed peppers are one of those meals that makes me feel good about what I’m eating. They’re colorful, healthy, and full of flavor — and they’re easy enough to make on a busy night. Whether I go with the classic turkey and rice combo or try a vegetarian twist, they always come out satisfying and delicious.