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These Greek Stuffed Peppers make a healthy and easy weeknight meal! This vegetarian dish is full of flavor, stuffed with rice, chickpeas and feta and topped with tzatziki!
Ingredients Needed For Greek Stuffed Peppers
- bell peppers
- garlic cloves
- fresh baby spinach
- olive oil
- 90 second white rice
- sundried tomatoes
- marinated artichokes
- kalamata olives
- chickpeas
- dried oregano
- garlic powder
- crumbled feta
- shredded mozzarella
- tzatziki
Kitchen Tools Used In This Recipe
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This super simple dinner comes together in no time and is on the table in less than an hour! First, preheat the oven to 350 degrees. Then, in a large skillet, add one tablespoon of olive oil, the minced garlic and spinach. It may seem like a lot of spinach but don’t worry, it wilts down!
Once the spinach has cooked down, add the rice, sundried tomatoes, marinated artichokes, kalamata olives, chickpeas dried oregano and garlic powder. Drizzle with the remaining two tablespoons of olive oil and stir. Cook until heated through, about 2 – 3 minutes. Then stir in the crumbled feta.
In a large casserole dish, add the halved and seeded bell peppers. You can use any variety of pepper you like, green, red, yellow or orange. Stuff each half with the rice mixture and top with shredded mozzarella.
Bake at 350 for 25 – 30 minutes or until cheese is melted. Remove from oven and serve topped with tzatziki!
Hope you enjoy!
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Greek Stuffed Peppers
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
- 4 bell peppers, halved and seeded
- 2 garlic cloves
- 4 cups fresh baby spinach
- 3 tbsp olive oil, divided
- 1 packet 90 second white rice, cooked
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup marinated artichokes, chopped
- 1/4 cup kalamata olives, halved
- 15 oz chickpeas, drained, rinsed
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 2 oz crumbled feta
- 2 cups shredded mozzarella
- 1/2 cup tzatziki
Instructions
- Preheat oven to 350 degrees.
- Place halved and seeded bell peppers in casserole dish, set aside.
- In a large skillet, heat one tablespoon of the olive oil, minced garlic and baby spinach.
- Cook until spinach has wilted, about 3 minutes.
- Add to skillet, the rice, sundried tomatoes, marinated artichokes, kalamata olives, chickpeas, dried oregano and garlic powder.
- Drizzle with remaining olive oil, stir and heat through, about 2 – 3 minutes.
- Then stir in the crumbled feta.
- Stuff each pepper half with the rice mixture.
- Top with shredded mozzarella,
- Bake for 25 – 30 or until cheese is melted.
- Remove from oven and serve topped with tzatziki.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek