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Italian Stuffed Peppers with Rice

Active Time: 20 minutes
Total Time: 40 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Vegetarian
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Why we love it:

Be sure to check out the substitutions list for lots of ideas on how to customize this recipe and make it your own. You can buy frozen cooked “ready rice” for this or use quinoa or couscous which cook more quickly. Swap pepper color or other ingredients to clean your fridge out or match your tastes.


  • 3 cups Water
  • 112 cups Basmati Rice (Brown) (sub white rice to cook more quickly)
  • 2 teaspoons Kosher Salt (divided)
  • 1 Sweet Potato
  • 1 teaspoon Extra Virgin Olive Oil
  • 4 Red Bell Peppers (one per generous serving)
  • 1 15-ounce can Green Olives, Pitted
  • 4 ounces Feta Cheese
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Red Wine Vinegar
  • 12 teaspoon Red Pepper Flakes
  • 12 bunch Green Onion
  • 1 Tablespoon Unsalted Butter

Cooking Instructions

  • 1. RICE

    Combine water, brown rice, and 1 teaspoon of salt in a pot and bring to a boil over high heat. Once boiling, stir and cover the pot with a fitting lid. Turn down the lowest possible heat. Cook rice for 35 minutes or until it’s tender and the water has been absorbed.

    Turn out into a large bowl.

    You can do this ahead of time and chill the rice for up to 2 days, or get started on the rest of the dish while the rice is cooking


    Wash the potato and dice into small cubes - about ⅓” square or smaller. Place on a baking sheet and drizzle with oil and a pinch of salt. Place in the oven.

  • 4. PEPPERS

    Slice the peppers in ½ through the stem straight down. Use your fingers or a small paring knife to remove the ribs and seeds. Sprinkle each with a pinch of salt. Place peppers, cut side up, on the baking sheet that has the potatoes on it already. Roast for about 7 minutes or until the potatoes are tender.

  • 5. FILLING

    Open and drain the olives. Slice in ½ or coarsely chop. Add to the bowl with the rice (if it’s ready) or place in a large bowl. Add the crumbled feta. Add the sweet potatoes when they’re tender. Add the dried oregano, vinegar, red pepper flakes, and about ½ teaspoon of salt.

    Stir to combine.

  • 6. STUFF

    Hold a pepper in your hand and use a spoon to fill and pack in the rice mixture. Divide it up as evenly as you can among the peppers. Place them back on the baking sheet once stuffed.

  • 7. BAKE

    Return to the oven.


    In a small bowl, add the butter and put it near the oven to soften a bit. Finely slice the green onion and add to the butter; use a fork to mash them together. Slide the peppers out and divide among the tops. Return to the oven for a final 5 minutes.

  • 9. SERVING

    Serve with a simple green salad or slice of garlic bread.

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    omit cheese and if butter is a concern you can mix the green onion with olive oil
    use any color you like; or put this filling in portobello mushrooms, zucchini, or hollowed out eggplant
    use pre-cooked or frozen rice to go more quickly - or sub out for quinoa or couscous and cook accordingly
  • FETA:
    use whatever cheese you like! Cubes or mozzarella cheese, sliced provolone, shredded jack, etc.
  • SAUCE:
    these taste great when baked in a casserole dish with a little marinara sauce on the bottom too. Or topped with a dollop of pesto
  • EGG:
    sometimes I add 2 - 4 eggs to the rice filling for more protein and it will hold the filling together more tightly
    I’d serve this deconstructed. A bit of rice, some olives, pile of cheese, sliced raw pepper and maybe a scrambled egg or not. I’d also serve with a slice of bread for my kids preference

Prep Ahead & Use It Up

  1. Cook the rice and store for up to 4 days in an airtight container
  2. Roast the sweet potatoes and peppers 
  3. Make the green onion butter and store for up to a month
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