Greek Stuffed Peppers

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


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


  • 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


  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.