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Homemade Mediterranean Rice and Bean Stuffed Peppers served on a white ceramic plate, garnished with fresh parsley and lemon wedges. The colorful peppers are filled with rice, beans, and Mediterranean spices, displayed on a modern kitchen countertop

Mediterranean Rice and Bean Stuffed Peppers

Kathleen ron
Mediterranean stuffed peppers are a nutritious and delicious dish filled with fluffy rice, hearty beans, aromatic herbs, and Mediterranean flavors. Whether you're looking for a vegetarian main course or a flavorful side, these stuffed peppers are perfect for meal prep, potlucks, or family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Cuisine American, Mediterranean
Servings 4 people

Ingredients
  

Main Ingredients:

  • 4 large bell peppers red, yellow, orange, or green
  • 1 cup cooked rice white, brown, or quinoa for extra fiber
  • 1 can 15 oz black beans or chickpeas, drained and rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 14 oz diced tomatoes, drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Add-Ins:

  • ½ cup crumbled feta cheese for a tangy touch
  • ¼ cup sliced Kalamata olives for a briny Mediterranean flavor
  • ¼ cup sun-dried tomatoes chopped
  • 1 tablespoon capers for an extra salty kick

For Garnish & Serving:

  • 2 tablespoons chopped fresh parsley or cilantro
  • Lemon wedges for squeezing
  • Greek yogurt or tzatziki for a creamy topping

Instructions
 

Step 1: Prepare the Peppers

  • Preheat oven to 375°F (190°C).
  • Cut off the tops of the bell peppers and remove seeds and membranes.
  • If needed, trim the bottoms slightly so they stand upright in the baking dish.
  • (Optional) Blanch the peppers in boiling water for 3–4 minutes for a softer texture.

Step 2: Prepare the Filling

  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Add diced onions and garlic and sauté until fragrant (about 2 minutes).
  • Stir in diced tomatoes, oregano, basil, cumin, paprika, salt, and pepper. Cook for 3–5 minutes.
  • Add cooked rice and beans, stirring well to combine. Cook for another 2 minutes.
  • Taste and adjust seasoning if needed. Stir in olives or sun-dried tomatoes for extra flavor.

Step 3: Stuff and Bake the Peppers

  • Fill each bell pepper with the rice and bean mixture, pressing gently to pack the filling.
  • (Optional) Sprinkle feta cheese on top for a creamy, tangy finish.
  • Arrange stuffed peppers in a baking dish and pour ½ cup vegetable broth or water into the bottom to prevent drying.
  • Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until the tops are slightly golden.

Step 4: Serve and Enjoy!

  • Remove from the oven and let rest for 5 minutes.
  • Garnish with fresh parsley and serve with lemon wedges for extra brightness.
  • Enjoy with Greek yogurt or tzatziki for a creamy, refreshing contrast.

Serving Suggestions

  • As a Main Dish: Pair with a Mediterranean cucumber salad or a side of hummus and pita.
  • In a Grain Bowl: Serve alongside quinoa, couscous, or roasted vegetables.
  • For a Cheese Lover’s Twist: Add a sprinkle of Parmesan or mozzarella before baking.
  • With Protein: Pair with grilled chicken, shrimp, or lamb for a complete meal.
  • Pro Tip: Pair it with a glass of Sauvignon Blanc or Pinot Grigio for a perfect Mediterranean dining experience! 🍷
Keyword Mediterranean Rice and Bean Stuffed Peppers