Greek Rice-Stuffed Peppers and Tomatoes
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 32 min
- Cost
- $13.00
- Nutrition
- 410 cal · 13g protein
- meatless
- make-ahead
- budget
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain rice
Greek Rice-Stuffed Peppers and Tomatoes is a Mediterranean weeknight dinner that serves 4 and is on the table in about 52 minutes, for around $13 in groceries. You'll need 1 pan + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 4 count bell peppers
- 4 count large tomatoes
- 2 cups cooked rice
- 1 count yellow onion
- 2 cloves garlic
- 1 bunch fresh mint
- 1 bunch fresh parsley
- 15 oz no-salt-added tomato sauce
- 4 oz feta cheese
- 4 tbsp olive oil
- 1/2 tsp salt
Steps
- Heat the oven to 400°F. Cut the tops off the peppers and tomatoes; seed the peppers and scoop the tomato insides into a bowl, chopping the pulp.
- Cook the diced onion and garlic in 2 tbsp oil for 4 minutes. Add the tomato pulp, half the tomato sauce, and the rice; simmer 3 minutes.
- Stir in the chopped mint and parsley, the feta, salt, and pepper.
- Pack the filling into the peppers and tomatoes, set them in a baking dish, replace the lids, and pour the remaining sauce around them. Drizzle with the rest of the oil.
- Cover with foil and bake 15 minutes, then uncover and bake 10 more until the peppers are tender.
- Picky eater tip: serve a scoop of the plain rice and feta, with the pepper or tomato on the side.
- Make ahead: stuff the peppers and tomatoes up to a day ahead, cover and chill, then bake as written, adding 5 minutes.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 13 g
- Carbohydrates
- 44 g
- Fiber
- 7 g
- Sugar
- 8 g
- Fat
- 19 g
- Saturated fat
- 6 g
- Sodium
- 600 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop