Colorful stuffed bell peppers filled with spinach, feta, and rice in a baking dish

Colorful bell peppers loaded with a savory Mediterranean filling

Spinach & Feta Stuffed Peppers

Name: Spinach & Feta Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 stuffed pepper halves
Cuisine: Mediterranean
Ingredients: 3 large bell peppers (any color), halved and seeded; 1 tablespoon olive oil for brushing; 1 tablespoon olive oil; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 5 oz fresh baby spinach; 1 1/2 cups cooked white rice; 4 oz crumbled feta cheese; 1 teaspoon dried oregano; Zest of 1 lemon; 2 tablespoons fresh dill, chopped; 1 cup marinara or crushed tomatoes (for the baking dish); Kosher salt and black pepper to taste

Prep Time

20 min

Cook Time

35 min

Total Time

55 min

Servings

6 stuffed pepper halves

Difficulty

Easy

Cost

Budget

Sarah Chen

March 5, 2026(Updated March 14, 2026)

Stuffed peppers are one of those dishes that look far more impressive than the effort they require. A few humble ingredients — rice, spinach, feta, and some pantry herbs — come together into a filling that is savory, tangy, and just rich enough. Spooned into sweet roasted bell peppers, it becomes a complete meal that satisfies vegetarians and meat-eaters alike.

The Mediterranean-inspired filling here leans on the classic combination of spinach and feta, brightened with lemon zest and fresh dill. The rice absorbs all the savory juices as the peppers roast, and the feta softens into creamy pockets of salty richness throughout. A quick tomato sauce on the bottom of the baking dish keeps everything moist and adds another layer of flavor.

These peppers are a meal-prep dream — they reheat beautifully, hold up well in the fridge for days, and can be assembled a full day ahead before baking. Make a double batch on Sunday and you will thank yourself all week.

Ingredients

Peppers

3 3 large bell peppers (any color), halved and seeded, halved lengthwise and seeded
1 tablespoon 1 tablespoon olive oil for brushing

Filling

1 tablespoon 1 tablespoon olive oil
1 1 small yellow onion, finely diced, finely diced
3 cloves 3 cloves garlic, minced, minced
5 oz 5 oz fresh baby spinach
1.5 cups 1 1/2 cups cooked white rice, cooked
4 oz 4 oz crumbled feta cheese, crumbled
1 teaspoon 1 teaspoon dried oregano
1 Zest of 1 lemon, zested
2 tablespoons 2 tablespoons fresh dill, chopped, chopped(optional)
1 cup 1 cup marinara or crushed tomatoes (for the baking dish)
Kosher salt and black pepper to taste, to taste

Instructions

1
400°F
Preheat your oven to 400°F (200°C). Spread the marinara or crushed tomatoes in the bottom of a 9x13-inch baking dish.
Note:The sauce serves double duty — it prevents sticking and steams the peppers from below.
2
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Brush the outsides lightly with olive oil and arrange them cut-side up in the prepared baking dish, nestling them into the sauce.
3
4 minutes
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
4
2 minutes
Add the baby spinach to the skillet in handfuls, stirring until fully wilted, about 2 minutes. Season with salt and pepper. Transfer to a large bowl and let cool slightly.
5
Add the cooked rice, crumbled feta, dried oregano, lemon zest, and fresh dill to the bowl with the spinach mixture. Stir until well combined. Taste and adjust seasoning.
Note:The feta is salty, so go easy on the salt until you have tasted the filling.
6
Divide the filling evenly among the six pepper halves, mounding it generously. Cover the dish tightly with aluminum foil.
7
400°F35 minutes total
Bake covered for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are lightly golden.
8
5 minutes rest
Let rest for 5 minutes before serving. Garnish with extra crumbled feta and fresh dill if desired.

Substitutions

White riceQuinoa or cauliflower rice

Quinoa adds extra protein. Cauliflower rice makes it low-carb — just squeeze out excess moisture first.

Feta cheeseGoat cheese or ricotta

Goat cheese offers a similar tangy flavor. Ricotta makes the filling creamier and milder.

Fresh spinachFrozen spinach (thawed and squeezed dry)

Use about 1/2 cup thawed frozen spinach. Squeeze out as much water as possible or the filling will be soggy.

Tips & Storage

Pro Tips

Choose peppers that sit flat on their own — look for ones with a broad, stable base so they do not tip over in the baking dish.
Leftover grain from last night is perfect here. Day-old rice, quinoa, or farro all work well and save you a step.
For a protein boost, stir in a drained can of chickpeas or some cooked ground lamb.
These can be assembled up to 24 hours ahead — cover tightly and refrigerate, then add 5-10 minutes to the baking time since they will be cold.

Storage

Store stuffed peppers in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully — wrap each pepper half individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a 350°F oven for 15-20 minutes until heated through, covering with foil to prevent the tops from over-browning. Individual servings can be microwaved on medium power for 2-3 minutes. If frozen, thaw in the refrigerator overnight first.

Nutrition Facts

Per serving (2 stuffed pepper halves) · 3 servings

Calories380

Protein14g

Carbohydrates42g

Fat17g

Fiber5g

Sugar9g

Sodium620mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make these vegan?: Yes — omit the feta and use a vegan feta alternative or add extra toasted pine nuts and nutritional yeast for a savory, cheesy flavor without dairy.
Do I need to pre-cook the peppers?: No. The covered baking time steams them perfectly. If you prefer very soft peppers, you can blanch them in boiling water for 3 minutes first, but it is not necessary.
What should I serve alongside these?: A simple Greek salad, warm pita bread, or a cucumber-yogurt tzatziki sauce all pair beautifully. For a heartier meal, add some roasted potatoes.
Can I use different colored peppers?: Absolutely. Red, orange, and yellow peppers are sweeter than green. Green peppers have a slightly bitter, more vegetal flavor. Mix colors for the prettiest presentation.

Tags

Mediterranean Vegetarian Oven Meal Prep Weeknight Dinner

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
400°F
Preheat your oven to 400°F (200°C). Spread the marinara or crushed tomatoes in the bottom of a 9x13-inch baking dish.
Note:The sauce serves double duty — it prevents sticking and steams the peppers from below.
2
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Brush the outsides lightly with olive oil and arrange them cut-side up in the prepared baking dish, nestling them into the sauce.
3
4 minutes
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
4
2 minutes
Add the baby spinach to the skillet in handfuls, stirring until fully wilted, about 2 minutes. Season with salt and pepper. Transfer to a large bowl and let cool slightly.
5
Add the cooked rice, crumbled feta, dried oregano, lemon zest, and fresh dill to the bowl with the spinach mixture. Stir until well combined. Taste and adjust seasoning.
Note:The feta is salty, so go easy on the salt until you have tasted the filling.
6
Divide the filling evenly among the six pepper halves, mounding it generously. Cover the dish tightly with aluminum foil.
7
400°F35 minutes total
Bake covered for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are lightly golden.
8
5 minutes rest
Let rest for 5 minutes before serving. Garnish with extra crumbled feta and fresh dill if desired.

Substitutions

White riceQuinoa or cauliflower rice

Quinoa adds extra protein. Cauliflower rice makes it low-carb — just squeeze out excess moisture first.

Feta cheeseGoat cheese or ricotta

Goat cheese offers a similar tangy flavor. Ricotta makes the filling creamier and milder.

Fresh spinachFrozen spinach (thawed and squeezed dry)

Use about 1/2 cup thawed frozen spinach. Squeeze out as much water as possible or the filling will be soggy.

Tips & Storage

Pro Tips

Choose peppers that sit flat on their own — look for ones with a broad, stable base so they do not tip over in the baking dish.
Leftover grain from last night is perfect here. Day-old rice, quinoa, or farro all work well and save you a step.
For a protein boost, stir in a drained can of chickpeas or some cooked ground lamb.
These can be assembled up to 24 hours ahead — cover tightly and refrigerate, then add 5-10 minutes to the baking time since they will be cold.

Storage

Reheating

Frequently Asked Questions

Can I make these vegan?

Yes — omit the feta and use a vegan feta alternative or add extra toasted pine nuts and nutritional yeast for a savory, cheesy flavor without dairy.

Do I need to pre-cook the peppers?

No. The covered baking time steams them perfectly. If you prefer very soft peppers, you can blanch them in boiling water for 3 minutes first, but it is not necessary.

What should I serve alongside these?

A simple Greek salad, warm pita bread, or a cucumber-yogurt tzatziki sauce all pair beautifully. For a heartier meal, add some roasted potatoes.

Can I use different colored peppers?

Absolutely. Red, orange, and yellow peppers are sweeter than green. Green peppers have a slightly bitter, more vegetal flavor. Mix colors for the prettiest presentation.

Spinach & Feta Stuffed Peppers