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Dinner Mediterranean Stuffed Peppers
A quick and tasty dinner option!

At a Glance





Prep Time:

10 minutes

Cooking Time:

20 minutes

What you'll need:

  • 4 bell peppers, halved and seeds removed
  • 2 cups cooked rice
  • 2 tsp olive oil
  • 1/2 cup diced red onion
  • 1 tsp minced garlic
  • 1/4 cup passata
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup cherry tomatoes, halved
  • 2 tsp sun-dried tomatoes, drained and chopped
  • 1/3 cup chopped green olives
  • 2 ounces feta cheese, cubed or crumbled
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2 tsp fresh lemon juice
  • Salt & pepper to taste


  1. Preheat oven to 180° C. Spray the bottom of a baking dish with cooking spray, placing the prepared peppers in cut-side up.
  2. In a large bowl combine the cooked rice, chickpeas, cherry tomatoes, olives and feta. Season with salt and pepper then set aside.
  3. Heat a pan with the olive oil over medium-high heat to sauté red onion. Add the garlic and spices,  sautéing  for another minute. Add in the passata, stirring everything together.
  4. Pour the mixture in with the rice combining the rice and tomato mixtures, adding the lemon juice.
  5. Divide the filling into the pepper halves, covering loosely with foil and baking for 20-25 minutes. Serve immediately.