Greek Stuffed Peppers
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Savory, herby, and deeply comforting, these Greek Stuffed Peppers are filled with seasoned beef, rice, fire-roasted tomatoes, briny olives, and plenty of feta. They bake up tender and juicy, with just enough sauce to keep everything cozy without turning soupy. Warm Mediterranean flavors, familiar structure, and a dinner that feels a little special without being fussy.
Table of Contents
WHY YOU’LL LOVE GREEK STUFFED BELL PEPPERS
- Hearty and filling, but not heavy
- Classic Greek flavors everyone recognizes
- Great for make-ahead dinners
- Bakes beautifully without drying out
- Leftovers are even better the next day
Greek Stuffed Peppers
Stuffed peppers are one of those dinners that feel like more effort than they actually are.
They remind me of my childhood. My mom loved to make peppers, and we ate them often. That inspired me to reimagine her recipe into a whole new flavor profile.
Everything happens in layers. You build flavor in the skillet. You tuck it into the peppers. Then the oven does the rest.
I especially love these Greek stuffed bell peppers because they’re sturdy. They hold their shape. They reheat well. And they don’t need anything fancy on the side to feel complete.
The olives and feta do the heavy lifting here. Salty, briny, rich. Don’t be shy with them.
INGREDIENT NOTES
- Ground Beef (85%): Enough fat for flavor, but not so much that your stuffed Greek peppers turn out greasy.
- Fire-Roasted Tomatoes: Adds depth to the filling without extra steps.
- Greek Seasoning: Obviously a must, but Italian seasoning works in a pinch.
- Kalamata Olives: Briny and bold… they matter here! Make sure each one is pitted (even if the jar says they are!) and give them a rough chop.
- Tomato Paste: A small amount delivers big on flavor. Freeze the rest if using canned, or grab the tube kind to measure out just what you need.
- Feta Cheese: Use block feta if possible, crumbling it by hand. It melts better and tastes cleaner.
VARIATIONS
Lamb: Swap beef with ground lamb for a more traditional Greek profile.
Turkey: A leaner option that still plays well with the olives and feta.
Meatless: Skip the meat, then double the rice and add chickpeas for protein.
Spicy: Add red pepper flakes to the ground beef mixture.
Lemony: Stir lemon zest into the filling to brighten things up.
Cheese-Heavy: Sprinkle extra crumbled feta on top of Greek stuffed peppers before serving.
SERVING SUGGESTIONS
- Drizzle with olive oil or finish with a squeeze of fresh lemon.
- Add a simple cucumber salad on the side.
- Serve with warm pita or flatbread.
- Pair with Greek spaghetti salad or Mediterranean-style orzo pasta salad.
- Chop up leftovers and serve over a bed of greens.
GREEK STUFFED PEPPERS RECIPE FAQ
Not at all. The stuffed peppers stay tightly covered with foil while baking, which steams them perfectly.
Sure! Any color works, though they do all taste a bit different. Red bell peppers are the sweetest.
This creates the steam needed to soften the Greek stuffed bell peppers as they bake.
You can, but you’ll lose some of the Greek character. Try capers for a similar briny flavor, or maybe artichoke hearts to replace the meatiness.
Stuffed peppers work best when moisture is controlled.
Cooking the filling first lets excess liquid evaporate, so it doesn’t pool inside the peppers. Rice acts like a sponge, absorbing juices and seasoning as it bakes.
Covering the dish traps steam, which softens the peppers without boiling them.
Feta goes in twice for a reason. Inside, it melts into the filling and adds richness. On top, it stays slightly crumbly and golden, giving contrast.
This Greek stuffed peppers recipe is not complicated. It’s just balanced cooking.
DONNA’S PRO TIPS
- Choose peppers that sit flat. This will keep them from tipping over in the oven.
- Drain excess grease from the beef so the filling isn’t too loose.
- Taste the filling before stuffing. Add extra herbs, cheese, or olives as needed.
- Pack gently with a spoon. Be careful not to crush the peppers or tear the sides.
- Keep foil tight during the first bake for consistent steaming.
- Let Greek stuffed peppers rest for about 5 minutes before serving.
- Add lemon juice right at the end to brighten the whole thing.
TOOLS NEEDED
- Wide Skillet: For browning the beef and building the filling.
- Large Baking Dish: Keeps stuffed Greek peppers upright while they bake.
- Spoon: For adding the filling without tearing the sides.
- Foil: Helps steam the peppers until they’re tender.
- Sharp Knife: Clean pepper prep!
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Cook the filling first to control moisture
- Rice absorbs flavor and juices
- Covering the pan steams peppers tender
- Feta inside + on top = best texture
- Great make-ahead and freezer meal
- Lemon at the end brightens everything
Greek Stuffed Peppers
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 pound 85% lean ground beef
- 1 tablespoon minced garlic, about 3 cloves
- 2 teaspoons Greek seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 ½ cups cooked jasmine rice
- 1 can, 14.5 ounces fire-roasted diced tomatoes, not drained
- 1/3 cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley, mint, or a combination
- 4 ounces crumbled feta cheese, about 4 ounces, divided
- 6 bell peppers, any color, tops removed and cored
Instructions
- PREP OVEN: Preheat the oven to 375°F. Lightly grease a large baking dish and set aside.
- COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent. Add 1 pound ground beef, minced garlic, Greek seasoning, 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper. Cook for about 5 minutes, breaking up the meat, until browned. Drain excess grease.
- BUILD FILLING: Stir in 1 ½ cups cooked jasmine rice, the fire-roasted tomatoes with juices, chopped olives, and 2 tablespoons tomato paste. Cook for 2 minutes, stirring, then remove from heat.
- ADD FETA: Stir in the chopped herbs and ¾ cup feta cheese until evenly combined. Taste and adjust seasoning if needed.
- FILL PEPPERS: Arrange the peppers upright in the prepared baking dish. Spoon the filling evenly into each pepper, packing it gently. Place pepper tops on if desired. Pour about ⅓ cup water into the baking dish around the peppers.
- BAKE COVERED: Cover tightly with foil and bake for 40 to 45 minutes, until the peppers are tender.
- FINISH: Remove foil and pepper tops. Sprinkle the remaining ¼ cup feta cheese over the peppers. Bake uncovered for another 5 to 10 minutes, until heated through and lightly golden on top.
- REST AND SERVE: Let rest for 5 minutes before serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2011, updated and republished February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is definitely a fun change with the feta. Wondering about ground lamb in it. This meal always comforts and warms,
looks so good always enjoy your recipes
lovely flavours looks wonderful
This is also signature dish from my home country(Serbai) and we love it;)
We LOVE stuffed peppers! Going to have to try your version – I think they'd be great with the Feta!!
These look so festive, would be a great dinner for the holidays with a nice green salad! Great tutorial also, thanks!
Oh the peppers look amazing with that greek filling. I love the flavors of the mint and feta together with the peppers. Makes a nice presentation too
yummy yummy..Delicious..Thanks for the recipe dear
Do visit my blog too
http://yummytummy-aarthi.blogspot.com/
This looks wonderful. I have yet to make stuff bell peppers (no clue why), but always love the idea of them. I bet this would also taste fabulous with ground lamb.
Thanks for the recipe inspiration! Your blog is beautiful.
These were amazing, and so incredibly filling! I’ll have to make these for my grandmother since she loves stuffed peppers