Greek Stuffed Peppers

Greek Stuffed Peppers with rice, feta, raisins, parsley, pine nuts and diced tomatoes have quickly become a household favorite! I’ve made them 4 times in the last few weeks to get the recipe right and I’ve finally nailed it. These are perfect for make-ahead and taste even better the next day!

Greek Stuffed Peppers | mountainmamacooks.com

Family dinners are a big thing in our house. The boys and I sit down just about every night to share a meal together and often we sit down for breakfast too. For me, cooking and sitting down around the table to share a meal is a welcome reprieve in an often busy day. It’s 30 minutes where we can sit together and catch up with each other. About once a month or so we get together with my extended family and do a sunday supper to do the same thing. I’m always happy to host as it gives me the chance to try out new recipes on a willing crowd!

Greek Stuffed Peppers | mountainmamacooks.com

I first made these peppers the last time we all got together. My uncle and parents came over for an early dinner on a Sunday afternoon. I knew the kiddos and I would be skiing most of the day beforehand so I wanted to make something that would be easy and I could make ahead. I was craving stuffed peppers and came up with this veggie version to go with a roast pork tenderloin. The Greek flavors are amazing here. They turned out a trillion times better than I imagined them would.

Greek Stuffed Peppers | mountainmamacooks.com

So amazing in fact, my uncle has been harassing me for the recipe ever since. I kid you not, straight up harassment. I’ve gotten phone calls and texts asking for the recipe. And it’s not like I was being stingy and not sharing but I didn’t actually have the recipe. I made these up as I went and I didn’t write the recipe down the first time around. Plus I’ve been crazy busy catering and I didn’t have time to make them again. So for the sake of being able to share this with all of you and quiet my uncle down once and for all, I made these a few times over the last few weeks until they were just right and I felt good about sharing them with you!

Greek Stuffed Peppers | mountainmamacooks.com

You can’t beat the ease in preparation as you literally mix a bunch of ingredients in a bowl, stuff the pepper and then bake them- perfect for make-ahead or busy nights! The real beauty in these peppers though is that they’re even better the following day. The flavors have time to settle in and sit and I swear these are even better the next day. Which is saying a lot for someone who doesn’t really do leftovers. I gladly eat these the next day for lunch both times I made them! They were also our plane snack when we flew to Hawaii last week.

Greek Stuffed Peppers | mountainmamacooks.com

These are for you, dear Uncle! Sorry it took me so long to post the recipe! Thanks for reading, everyone, and hope you’re having a great week. We’re busy soaking up the sun and doing a whole lot of nothing while relaxing in Hawaii! xo, Kelley

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Greek Stuffed Peppers


  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings 1x

Description

These are the BEST vegetarian stuffed peppers I’ve ever had!


Ingredients

  • 6 medium size bell peppers, any colors
  • 1 tablespoon sugar
  • 14 oz can diced tomatoes, drained (reserving juice)
  • 6 tablespoons basmati rice
  • 1/2 cup minced onion
  • 2 small garlic cloves, minced
  • 1/4 cup raisins
  • 1/4 cup pine nuts
  • 1/3 cup crumbled feta
  • 1/2 teaspoon pepper
  • 3/4 teaspoon kosher salt
  • 1/4 cup chopped fresh parsley
  • 1/2 cup olive oil, divided
  • 2 tablespoons tomato paste
  • 1/3 cup water

Instructions

  1. Preheat oven to 375F degrees.
  2. Cut off tops of peppers, reserving tops, and remove seeds and membranes. Sprinkle a pinch of sugar inside each pepper. (I’ve done this with or without the sugar and it really makes a difference- add the sugar!!) Place peppers, cut side up in a baking dish.
  3. In a large bowl, add diced tomatoes (reserve the juice in a small bowl for later use), uncooked rice, minced onion, garlic, raisins, pine nuts, crumbled feta, salt, pepper, parsley and 6 tablespoons of olive oil. Stir to combine.
  4. Divide the mixture equally between the 6 peppers. (The mixture should fill the peppers about 3/4 full.) Put tops back on peppers.
  5. Drizzle the peppers with the additional 2 tablespoons olive oil. Mix the reserved tomato juice with 2 tablespoons tomato paste and 1/3 cup water. Pour this in bottom of baking dish.
  6. Bake peppers uncovered for 90 minutes. Turn oven off and let sit for an additional 30 minutes before serving.