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These Mediterranean stuffed peppers are sized for two: a pair of bell peppers filled with rice, chickpeas, spinach and tomatoes, seasoned with oregano, garlic and a squeeze of lemon, then baked with salty feta on top.
It’s a cozy meatless dinner built from pantry staples. Leftover rice and half a can of chickpeas make the filling, and a handful of spinach and a little feta are the only fresh extras.
Cooking for more people? Our Stuffed Bell Peppers make four with rice and black beans, and Beef and Rice Stuffed Peppers add ground beef.
Ingredients and Swaps
- Bell peppers: Two large peppers with flat bottoms so they stand up. Red, yellow or orange peppers are sweetest, and green is usually cheapest.
- Rice: One cup of cooked rice. Leftover rice is ideal. Quinoa, couscous or orzo work as well.
- Chickpeas: Canned chickpeas, rinsed. White beans are an easy swap.
- Spinach: A packed cup of fresh spinach, washed and chopped. Frozen spinach works too; thaw it and squeeze it dry first.
- Tomatoes: Canned diced tomatoes with a little of their juice keep the filling moist.
- Feta: Crumbled feta adds the salty, tangy finish. Leave it off for a vegan dinner and add a few chopped olives instead.
- Lemon and oregano: Dried oregano and fresh lemon juice give the filling its Mediterranean flavor. A pinch of lemon zest adds even more.
Tips for Tender Peppers
- Wilt the spinach first. A minute in a small skillet with the onion and garlic cooks off its water so the filling doesn’t turn soggy.
- Cover the dish. Foil holds in steam, which softens the peppers as they bake.
- Add a splash of water. Two tablespoons in the bottom of the dish keeps the peppers from drying out.
- Taste the filling. Feta is salty, so taste before adding more salt.
- Trim to steady. If a pepper tips, slice a thin piece off the bottom without cutting through.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $5.08 from Walmart, $3.74 from ALDI · Per Serving – $1.87 to $2.54
Mediterranean Stuffed Peppers
Ingredients
Method
- Preheat the oven to 375°F. Cut the tops off the peppers and remove the seeds and ribs.
- Heat the olive oil in a small skillet over medium heat. Cook the onion for 3–4 minutes, until soft. Add the garlic and spinach and cook for about 1 minute, until the spinach wilts. Remove from the heat.
- Stir in the rice, chickpeas, tomatoes, oregano, salt, pepper and lemon juice. Fold in half of the feta and taste for seasoning.
- Spoon the filling into the peppers, packing it in and mounding the tops.
- Stand the peppers in a small baking dish. Add 2 tablespoons of water to the dish and cover tightly with foil.
- Bake for 25–30 minutes, until the peppers are tender.
- Uncover, sprinkle with the rest of the feta and bake for 5–8 minutes more, until the feta is lightly golden. Serve with a squeeze of lemon.
Notes
- Swap the chickpeas for white beans, or the rice for quinoa or couscous.
- Add a few chopped olives or a pinch of lemon zest to the filling.
- Skip the feta to make them vegan.
What to Serve with Them
A simple green salad, a few slices of cucumber and a piece of warm pita or crusty bread are all they need. For a full date-night menu, see our Valentine’s Dinner for 2 at Home. For another meatless main, try Stuffed Acorn Squash.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat in the microwave for 2–3 minutes, or covered at 350°F for 15 minutes.
- To make ahead, stuff the peppers, cover and refrigerate for up to a day before baking. Add the feta topping just before they go in the oven.
- Use the rest of the chickpeas in a salad or roast them with olive oil and salt for a crunchy snack.
Stuffed Pepper Questions
Do the peppers need to be cooked first?
No. They soften as they bake under foil. If you like them very soft, microwave the hollowed peppers for 2 minutes before filling.
Can I double the recipe?
Yes. Use four peppers and double the filling. The baking time stays the same.
Can I make them without feta?
Yes. Skip the feta and finish them with a drizzle of olive oil, a few chopped olives and extra lemon. That also makes them vegan.
How do I add more protein?
Use a full cup of chickpeas, or serve each pepper with a spoonful of plain Greek yogurt mixed with a little lemon and garlic.
