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Mediterranean stuffed peppers filled with rice, chickpeas, spinach and tomatoes, topped with golden feta in a white baking dish
The Savvy Bite Kitchen

Mediterranean Stuffed Peppers

Two bell peppers stuffed with rice, chickpeas, spinach and tomatoes, seasoned with oregano and lemon and baked with feta. A cozy meatless dinner for two.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 large bell peppers
  • 1 tablespoon olive oil
  • ¼ cup onion finely chopped
  • 1 clove garlic minced
  • 1 cup fresh spinach packed, washed and chopped
  • 1 cup cooked rice
  • ½ cup canned chickpeas drained and rinsed
  • ½ cup canned diced tomatoes with a little of their juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • black pepper to taste
  • 2 teaspoons lemon juice
  • ¼ cup crumbled feta divided

Method
 

  1. Preheat the oven to 375°F. Cut the tops off the peppers and remove the seeds and ribs.
  2. 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.
  3. Stir in the rice, chickpeas, tomatoes, oregano, salt, pepper and lemon juice. Fold in half of the feta and taste for seasoning.
  4. Spoon the filling into the peppers, packing it in and mounding the tops.
  5. Stand the peppers in a small baking dish. Add 2 tablespoons of water to the dish and cover tightly with foil.
  6. Bake for 25–30 minutes, until the peppers are tender.
  7. 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.