Stuffed Peppers My Way Recipe -
Stuffed Peppers My Way Recipe
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Stuffed Peppers My Way
These roasted green bell peppers are stuffed with a savory feta and rice mixture. See more
  • READY IN 1 hr

Stuffed Peppers My Way

Recipe by  

"Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
  3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  5. Return to the oven for 5 minutes. Serve immediately.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2006

Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these as well. What's great about this recipe is how much you can adapt the recipe. I like to make these peppers the night after making a stir fry, to use up extra cooked rice. I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra. These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Also, regular onions are fine if you don't have green onions on hand.

Most Helpful Critical Review
Jan 25, 2012

This was good, but not great. I added some turkey mince, which I really think it needed. I think I used a bit too much rice and not enough tomatoes. I will use an extra tomato next time since it turned out a little dry and I like mine a little more "saucy" I've come back to edit this with more essential changes: one small can diced tomatoes, two fresh tomatoes, handful of mozzarella, frozen corn. Also the pepper only need about 20 min roasting time and stand them upright... I had mine upside down and they wilted and it was a pain to fill them. This is GOOD and the way I make it can stuff over half a dozen peppers!

May 09, 2007

Great Recipe! I made a few changes. I added ground beef, fresh garlic, and minced yellow onion. I also used whole peppers. A great tip for making sure your whole peppers don't fall over in the oven is to place them sitting in a muffin pan. Works great! This was the easiest and most delcious stuffed pepper recipe I have made! Thank you!

Jul 30, 2007

So Yummmy! I roasted red, yellow and green peppers for 15 minutes. I sauteed onion,garlic, and fresh basil, parsley and chives for 5 min then added small cut up pieces of chicken breasts. Let that sautee for 15 min also adding in cut up pieces of zucchini, brocolli, carrot, and 2 tomatoes. Added the feta and stuffed my pepps with this and topped with fresh grated parmesan cheese and cooked for the extra five minutes. (I did season rice mixture w/ sea salt, pepper, and paprika for some added spice) ABSOLUTELY delicious. Great base recipe to play with.

Oct 22, 2009

Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes.

Dec 07, 2007

Love, love, love this recipe! I did make a few slight alterations. I cooked up fresh garlic with red onions, instead of green. I use fresh basil, when I have it. I ended up using a brown, medium grain rice since I did not have Arborio. To add extra moisture to the rice, I used a little vegetable broth. I also used a can of diced tomatoes, drained, in replace of the fresh tomato, which I also did not have at the time. I have made this at home many times, it is one of my 8 year old daughter's favorites!

Sep 26, 2003

Absolutely amazing!!! I made this for a dinner party of ten people and everybody loved it. I did change it a little. I used red peppers instead of green, Greek seasoning instead of Italian and added spinach to the filling. Definitely a keeper.

Feb 03, 2007

These were fantastic. I cut the salt in half and rubbed olive oil on the insides and outsides of the peppers before roasting.


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 52.6 g
  • 17%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 1595 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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