Stuffed Peppers My Way

Stuffed Peppers My Way

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"Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions."
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1 h servings 385 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1595 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 1037 Ratings

Most helpful positive review

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 thes...

Most helpful critical review

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...

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 thes...

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 o...

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...

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 ...

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, mediu...

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 an...

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

Delicious! I used a short-grain white rice that was a lot less expensive than arborio; it worked fine.

These were great, and they were so much better than the usual stuffed peppers. I did a few things different. I added beef to half, I used yellow saffron rice, added garlic and used more feta. I ...

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