12 Mediterranean Stuffed Pepper Recipes Packed With Flavor

These stuffed peppers combine familiar Mediterranean ingredients—tomatoes, beans, grains, herbs, olives, lemon, and feta—with simple fillings for dinner. Each recipe fills four pepper halves, or about two peppers, and serves two to four depending on sides. For softer peppers, par-bake them before adding the filling.

1. Greek Quinoa, Tomato, and Feta Peppers

Quinoa, herbs, tomato, and feta bring classic Greek flavors to tender baked peppers.

Ingredients

• 4 bell peppers, halved
• 1 cup cooked quinoa
• 1 cup diced tomatoes
• 1/2 cup crumbled feta
• 2 tbsp parsley
• 1 tsp oregano
• 1 tbsp olive oil.

Directions

1. Heat oven to 375°F.
2. Mix quinoa, tomatoes, feta, parsley, oregano, and oil.
3. Fill pepper halves and arrange in a baking dish with 1/4 cup water.
4. Cover and bake 30 minutes, uncover, and bake 10 minutes more.

2. Chickpea, Spinach, and Olive Peppers

Chickpeas and spinach make a filling meatless stuffing with briny olives.

Ingredients

• 4 bell peppers, halved
• 1 can chickpeas, rinsed
• 2 cups spinach, chopped
• 1/3 cup sliced olives
• 1 cup marinara
• 1/2 tsp cumin.

Directions

1. Heat oven to 375°F.
2. Mash half the chickpeas and mix with remaining chickpeas, spinach, olives, cumin, and 1/2 cup marinara.
3. Fill peppers; spoon remaining sauce around them.
4. Cover and bake 35–40 minutes.

3. Lemon-Herb Chicken and Brown Rice Peppers

Shredded chicken and brown rice make these peppers a practical way to use leftovers.

Ingredients

• 4 bell peppers, halved
• 2 cups cooked shredded chicken
• 1 1/2 cups cooked brown rice
• 1/2 cup diced tomato
• 1 lemon
• 1 tsp oregano
• 1/2 cup broth.

Directions

1. Heat oven to 375°F.
2. Mix chicken, rice, tomato, lemon zest, oregano, and broth.
3. Fill peppers, cover with foil, and bake 35 minutes until hot and tender.

4. Turkey, Orzo, and Sun-Dried Tomato Peppers

Ground turkey and orzo make a hearty filling with a savory tomato finish.

Ingredients

• 4 bell peppers, halved
• 1 lb ground turkey
• 1 cup cooked orzo
• 1/3 cup chopped sun-dried tomatoes
• 1 cup tomato sauce
• 1/2 tsp basil.

Directions

1. Heat oven to 375°F.
2. Brown turkey with basil.
3. Stir in orzo, sun-dried tomatoes, and half the sauce.
4. Fill peppers, pour remaining sauce into the dish, cover, and bake 35 minutes.

5. White Bean, Artichoke, and Spinach Peppers

Creamy white beans bind chopped artichokes and spinach for an easy vegetarian filling.

Ingredients

• 4 bell peppers, halved
• 1 can cannellini beans, rinsed
• 1 cup chopped artichoke hearts
• 2 cups spinach
• 1/3 cup grated Parmesan
• 1/2 cup broth.

Directions

1. Heat oven to 375°F.
2. Mash half the beans and fold in the rest with artichokes, spinach, Parmesan, and broth.
3. Fill peppers, cover, and bake 35–40 minutes until peppers are tender.

6. Lentil and Roasted Eggplant Peppers

Lentils and roasted eggplant create a soft, savory filling scented with cumin.

Ingredients

• 4 bell peppers, halved
• 1 cup cooked lentils
• 1 cup roasted diced eggplant
• 1 cup crushed tomatoes
• 1/2 tsp cumin
• 2 tbsp parsley.

Directions

1. Heat oven to 375°F.
2. Combine lentils, eggplant, tomatoes, cumin, and parsley.
3. Fill peppers and place in a baking dish with 1/4 cup water.
4. Cover and bake 35 minutes; uncover for 10 minutes.

7. Salmon, Couscous, and Dill Peppers

Flaked salmon and lemony couscous make a lighter, herb-forward stuffed pepper.

Ingredients

• 4 bell peppers, halved
• 1 1/2 cups cooked couscous
• 1 1/2 cups cooked flaked salmon
• 2 tbsp dill
• 1 lemon
• 1/2 cup broth.

Directions

1. Heat oven to 375°F.
2. Mix couscous, salmon, dill, lemon zest, and broth.
3. Fill peppers, cover with foil, and bake 25–30 minutes, just until heated through and peppers soften.

8. Beef, Tomato, and Olive Peppers

Ground beef, tomato, and olives make a savory stuffing that pairs well with rice.

Ingredients

• 4 bell peppers, halved
• 1 lb ground beef
• 1 cup cooked rice
• 1/2 cup chopped olives
• 1 cup tomato sauce
• 1 tsp oregano.

Directions

1. Heat oven to 375°F.
2. Brown beef and drain excess fat.
3. Stir in rice, olives, oregano, and half the sauce.
4. Fill peppers; pour remaining sauce into dish.
5. Cover and bake 35–40 minutes.

9. Couscous, Zucchini, and Fresh Herb Peppers

Quick-cooking couscous and sautéed zucchini make a bright vegetarian filling.

Ingredients

• 4 bell peppers, halved
• 1 cup couscous
• 1 cup boiling broth
• 1 small zucchini, diced
• 2 tbsp mint
• 2 tbsp parsley
• 1/3 cup crumbled feta.

Directions

1. Pour broth over couscous, cover 5 minutes, and fluff.
2. Sauté zucchini until tender; fold into couscous with herbs and feta.
3. Fill peppers and bake covered at 375°F for 30 minutes.

10. Harissa Chickpea and Tomato Peppers

A little harissa seasons chickpeas and tomato; yogurt cools the finished dish.

Ingredients

• 4 bell peppers, halved
• 1 can chickpeas, rinsed
• 1 cup diced tomatoes
• 1 tsp harissa
• 1/2 tsp cumin
• 1/2 cup broth
• 1/2 cup yogurt.

Directions

1. Heat oven to 375°F.
2. Mash half the chickpeas and mix with remaining chickpeas, tomato, harissa, cumin, and broth.
3. Fill peppers and bake covered 35 minutes.
4. Serve with yogurt.

11. Farro, Mushroom, and Parmesan Peppers

Chewy farro and browned mushrooms make a comforting grain-based filling.

Ingredients

• 4 bell peppers, halved
• 1 1/2 cups cooked farro
• 8 oz mushrooms, chopped
• 1 garlic clove
• 1/3 cup Parmesan
• 1 tbsp olive oil
• 1/2 cup broth.

Directions

1. Heat oven to 375°F.
2. Sauté mushrooms in oil until browned; add garlic for 30 seconds.
3. Mix with farro, Parmesan, and broth.
4. Fill peppers, cover, and bake 35 minutes.

12. Egg, Tomato, and Feta Breakfast Peppers

Baked eggs turn pepper halves into a colorful brunch or breakfast-for-dinner option.

Ingredients

• 4 bell peppers, halved lengthwise
• 4 eggs
• 1 cup diced tomato
• 1/3 cup feta
• 1 tbsp chopped parsley
• salt and pepper.

Directions

1. Heat oven to 400°F.
2. Place pepper halves cut-side up in a dish with 1/4 cup water; bake 15 minutes.
3. Add tomato and feta, crack an egg into each half, and bake 12–16 minutes until whites set.

Make-ahead notes

Assemble cooked fillings and peppers up to one day ahead, cover, and refrigerate. Bake until the filling is steaming hot and the peppers are tender. Refrigerate leftovers within two hours and use within 3–4 days.