Vegetarian Stuffed Bell Peppers

Red bell peppers stuffed with a Mediterranean filling of rice, spinach, cherry tomatoes and feta.

Vegetarian Stuffed Red Bell Peppers

Stuffed with a filling with rice, tomatoes, spinach and feta.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 2 people


  • ½ Cup Parboiled Rice
  • 2 Red Bell Peppers
  • Cup Gouda, grated
  • ½ Cup Vegetable Stock
  • ½ Yellow Onion, chopped
  • 1 Cup Spinach, roughly chopped
  • 1 Cup Cherry Tomatoes, roughly chopped
  • ¼ Cup Feta, Cubed
  • ½ Tsp Paprika Powder
  • 1/4 Tsp Basil
  • 1/4 Tsp Oregano


  • In a pot bring water to a boil and cook rice according to package instructions. I suggest using parboiled rice as its nice an firm and doesn't clump together like other rice. Brown Rice can be a good alternative.
  • Wash the bell peppers, cut them in half and remove the seeds. Lightly brush them with olive oil and roast them in the oven. I used the AirFryer at 200°C for 10 Minutes. (The same settings in a preheated oven should work)
  • Dice the Onion and add it to a pan with about a tablespoon of olive oil and saute them until light brown and glossy
  • Roughly chop spinach, add it to the pan and let it wilt. This shouldn't take longer than 30 seconds.
  • Chop the tomatoes and add them to the pan.
  • At this point you can add half of your vegetable stock and let it simmer together for about 30 seconds.
  • Add your seasonings (Paprika powder, basil, oregano, salt and pepper) and the cubed feta and mix well to combine.
  • Stuff the peppers with the rice & vegetable mixture and top them with the grated Gouda.
  • Set your stuffed peppers in a oven-safe dish or pan and add the rest of your stock to the bottom of the dish.
  • Place in a 200°C oven for about 20 minutes until the cheese is golden brown. Serve and Enjoy!

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