With today’s stuffed peppers, you’ll be savoring the flavors of the Mediterranean with each bite – crisp roasted peppers filled to the brim with a savory blend of wild rice, feta cheese, and an array of Greek-inspired ingredients such as Kalamata olives and fresh lemon juice. Best of all, these peppers take just minutes to prepare and can be made ahead of time and served hot or cold.

After putting a light char on the peppers, we stuff them and then finish them in the oven, but we’ve got the cooking time just right so that the peppers remain crisp, ensuring a satisfying ‘crunch’ with each bite. Combined with the wild rice and creamy feta, the contrast of textures is as delightful as the flavors themselves.

Versatility is another hallmark of this recipe. Whether you're hosting a casual weeknight dinner or a festive gathering with friends, these stuffed peppers are sure to impress. Plus, they pair beautifully with a variety of dishes, from crisp salads to warm pita bread and creamy tzatziki sauce, offering endless possibilities for culinary creativity.

So, without further delay, let’s get to it.

Recipe Overview – What to Expect

Overview: These Greek-style stuffed peppers are a delightful combination of hearty wild rice, vibrant vegetables, savory cheeses, and Mediterranean-inspired seasonings. We start by giving the peppers a light char, halving them, and then filling them with a mixture of wild rice, fresh baby spinach, crumbled feta cheese, Parmesan cheese, toasted walnuts, olives, and marinated artichoke hearts, along with a squeeze of fresh lemon juice, and herbs.
Taste and Texture: The wild rice provides a hearty base, while the fresh vegetables and herbs add brightness and freshness. The combination of cheeses adds creaminess and depth, while the toasted walnuts contribute a crunchy texture and nutty flavor. The Kalamata olives and artichoke hearts infuse the dish with briny notes, creating a delightful Mediterranean flavor profile.
Pairings: Serve these peppers alongside a crisp green salad dressed with a light vinaigrette, or grilled meats, such as chicken or lamb. For a complete Greek-inspired feast, serve the stuffed peppers with classic Mediterranean sides like tzatziki, hummus, or tabbouleh.
Difficulty: While this recipe may seem intricate with its variety of ingredients, I promise that it's very straightforward to prepare.
Storage: Leftover, these peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the oven or microwave until warmed through before serving. They also serve deliciously when chilled, if you don’t feel like reheating them.

Ingredient Checklist – Everything You’ll Need

2 cups wild rice, cooked as directed
- Note: Use a wild rice blend for added texture and flavor.
- Substitution: I’m using wild rice purely as a matter of preference. Your preferred rice can be used.
2-3 red bell peppers
- Note: Choose peppers that are firm and vibrant in color for the best results.
- Substitution: This recipe works with any variety of thick-bodied peppers.
2 cups loosely packed fresh baby spinach
- Substitution: You can substitute other leafy greens such as kale or Swiss chard if preferred.
4-5 cloves of garlic, chopped small
- Tip: Adjust the amount of garlic to suit your taste preferences.
- Note: Be sure to chop the garlic as small as you can manage.
1/2 cup crumbled feta cheese
- Note: The feta plays a big role in this recipe, so I suggest using a decent-quality feta.
1/4 cup fresh Parmesan cheese or Romano cheese, grated
- Note: I strongly recommend freshly grated cheese for the best flavor.
1/2 cup walnuts, toasted and chopped
- Tip: Toasting the walnuts enhances their flavor. You can also use almonds or pine nuts as alternatives.
1/2 cup Kalamata olives, roughly chopped
- Substitution: If you don't have Kalamata olives, you can use black olives as a substitute.
1/4 cup marinated artichoke hearts, chopped
- Note: Drain the artichoke hearts well before chopping.
1/2 cup loosely packed fresh Italian parsley, chopped
- Note: Fresh herbs add brightness to the dish. You can also use cilantro or dill.
2-3 tablespoons fresh lemon juice
- Note: Adjust the amount of lemon juice to taste.
- Tip: I do recommend freshly squeezed lemon juice for the best flavor.
3 tablespoons olive oil
- Note: The taste of the olive oil does come through in this recipe, so use a decent quality extra-virgin olive oil.
1/2 teaspoon salt
- Tip: All you need for this recipe is plain table salt, but feel free to use your favorite sea salt or kosher salt.
1/2 teaspoon coarse ground black pepper
- Tip: As always, freshly ground black pepper provides the best flavor.
1/2 teaspoon dried oregano, crushed in your hand
- Note: Crushing the dried oregano helps to release its aroma and flavor, and to more evenly spread the herb throughout the recipe.
Parchment paper to line the pan
- Note: This prevents the peppers from sticking to the baking sheet and makes cleanup easier.

Prep Tips – Getting the Stuffed Peppers Just Right

Start with Dry Peppers: Before doing anything, ensure that the peppers you are working with are completely dry and free of any excess moisture. This helps prevent them from becoming soggy during the charring and baking process, which in turn helps the peppers retain their texture.
Char the Peppers: Before stuffing, lightly char the red bell peppers on a dry, hot skillet or directly over a gas flame to give them a slightly smoky flavor. Do note that this is ‘not’ about cooking the peppers through, but simply achieving a thin layer of char. If you over-char or cook the peppers, they will fall apart during the oven-baking phase, so do pay careful attention.
Let Cool: After charring, allow the peppers to cool completely. Again, this is about ensuring that they are minimally cooked, to keep them crisp.
Season the Filling: Season the wild rice mixture generously with salt, pepper, and dried oregano for a flavorful stuffing. Adjust the seasonings according to your taste preferences.
Mix Well: Make sure to thoroughly mix the filling ingredients in a bowl to evenly distribute the flavors. This ensures that every bite is packed with Hellenic deliciousness.
Drizzle with Olive Oil: Before baking, drizzle the stuffed peppers with a little extra olive oil. This not only adds moisture to the filling but also helps to crisp up the edges of the peppers during baking.
Bake at the Right Temperature: Preheat the oven to 350 degrees F. (175 degrees C.) and bake the stuffed peppers for 15-20 minutes or until heated through and the feta cheese is melted. Baking at the right temperature ensures that the peppers cook evenly without becoming overly soft.
Serve Immediately: Once baked, serve the stuffed peppers immediately while they are still hot and crispy. Garnish with extra feta cheese and a drizzle of olive oil for added flavor.