Greek-Style Vegetarian Stuffed Peppers with Rice

Vegetarian Stuffed Bell Peppers

An awesome and healthy vegetarian recipe which is a mainstay on every Greek family’s menu. It takes some time to make this recipe, but the results are really worth it. Enjoy!

Prep Time: 30 minutes
Cook Time: 1 hour 45 min
Total Time: 2 hrs 15 min
Yield: 5 servings


  • 10 Medium green peppers
  • 1 1/4 cup of olive oil
  • One heaping tablespoon of rice per pepper
  • One large finely chopped onion
  • 3 finely minces garlic cloves
  • 1/4 cup of fresh mint (or 1 1/2 tablespoons dried)
  • 1/2 cup parsley
  • 1/2 cup hard Mizithra cheese (or Kefalograviera cheese – Parmesan in cubes would work too)
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon of black pepper


  1. Preheat the oven to 375 degrees F.
  2. Cut off the tops of the peppers and remove the seeds and the membrane.
  3. Prepare the rice as per directions on the package and set aside when done.
  4. Place peppers in a large baking pan that will hold them all comfortably and add a tiny dash of sugar into each one.
  5. Into the prepared rice add 3/4 cups of the olive oil, onion, mint, garlic parsley, cheese, salt and pepper. Mix all the ingredients together.
  6. Stuff the peppers with this mixture evenly and place the tops back on top of the peppers.
  7. Combine the water and what is left of the olive oil with the tomato paste and pour that mixture around the peppers in the pan.
  8. Bake in the preheated oven for approximately 1 3/4 hours. The peppers should easily pierce with a fork and have some scant blackened sections.
  9. Turn off oven but leave it the pan for another hour to “rest“.


This fantastic dish is best served warm and is wonderful eaten with some feta cheese and paired with a nice Greek white wine like a Malamatina. The juices that come from cooking will want to be mopped up with a piece of crusty bread.

Many (like my grandmother did) also add “Greek potatoes” to the mix – simply cut some potatoes’ into wedges and coat with olive oil and some salt, pepper and oregano and back in the paces between the peppers.

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