Feta Stuffed Peppers

These feta-stuffed peppers, filled with seasoned minced beef and rice, make for a hearty, flavour-packed meal. Perfectly baked for a satisfying dinner, they offer a tasty balance of creamy feta, savoury beef, and tender rice in every bite.

My feta-stuffed peppers are perhaps a little different. 

There are Greek vibes (I love Greek food!), but I certainly wouldn’t call them Greek stuffed peppers. They are really just your run-of-the-mill minced beef stuffed peppers with some feta cheese. 

I don’t parboil or roast my peppers either. My kids, weirdly, don’t love cooked peppers. They love them raw or warm but not cooked enough to soften. It’s the slippery texture of cooked peppers, I think. They like some crunch. 

So my peppers, when served, are still a little firm. 

If you prefer yours well cooked, you can either bake for longer (up to 45 minutes) or precook your peppers before stuffing. 

Why I Love Feta-Topped Stuffed Peppers

Who doesn’t love stuffed peppers? I love these because:

• They’re quick and easy. 
• The flavours are yummy but relatively mild. 
• You can just top with feta, or add some to the filling, like I do. 
• Stuffed peppers look really cool!
• It’s a big recipe, easily filling 8 bell peppers. 
• One makes a fab snack and two a filling meal!

Ingredients For Feta Stuffed Peppers

Olive Oil – Other cooking oils are fine too.

Peppers – I prefer yellow and red bell peppers and really dislike green, but whatever you like or have in is fine.

Red Onion

Garlic Puree

Minced Beef

Tomato Puree

Salt and Black Pepper

Chickpeas

Chopped Tomatoes

Dried Cumin

Dried Coriander

Ground Oregano

White Rice

Feta Cheese

You’ll Also Need

I make my filling in a large frying pan, but any large, non-stick, flameproof pan, skillet, or dish is fine. I sometimes use my Dutch Oven. 

Then, I bake them in either a casserole dish, baking dish or cake tin. Anything flat, heatproof, and your peppers fit in well. If they aren’t super flat-bottomed, you might need quite a tight squeeze so they can balance up against each other and the walls. 

Aside from that, you just need a sharp knife, chopping board and spoon. 

How to Make Feta-Stuffed Peppers – Step-by-Step Instructions

Step One

Slice the tops off the peppers, as close to the top as you can to keep them as big as possible. 

Step Two

Throw away the top and stalk, scoop out the seeds, and remove as much of the white veins as possible. Set to one side. 

Step Three

Heat the oil in a large, non-stick, flameproof pan over medium heat.

Step Four

Add the onions and fry for 5 minutes, stirring often. 

Step Five

Stir in the garlic. If you are using fresh garlic instead of puree, cook it for a few minutes before moving on to the next step. 

Step Six

Add the mince and fry for around 5 minutes, stirring often and breaking up with your spatula until browned. 

Step Seven

Stir in the tomato puree and salt and pepper. 

Step Eight

Add the chickpeas, chopped tomatoes, cumin, coriander and oregano. 

Stir well. 

Step Nine

Crumble in half of the feta cheese. This isn’t essential, but I love the flavour it adds. 

Step Ten

Bring to a simmer and cook for 15 minutes, stirring occasionally. 

Step Eleven

Remove from the heat and stir in the cooked rice. If your pan isn’t massive, you might find it easier to do this in a bowl. 

Step Twelve

Preheat the oven to 180 degrees C.

Step Thirteen

Carefully spoon the mixture into the prepared peppers and place in a flat-bottomed baking tray or tin. 

If your peppers don’t have particularly flat bottoms, use a high-sided tin that’s a tight fit and balance them against each other or the walls. 

Step Fourteen

Crumble over the remaining feta. 

Step Fifteen

Bake for 15-20 minutes until the feta is browning slightly and the filling is piping hot. 

Step Sixteen

Serve carefully. I use a serving spoon or spatula to scoop them out of the cooking dish.

Serving Suggestions – What Does Well with Stuffed Peppers?

Stuffed peppers are a fairly filling meal. You’ve got, meat, vegetables, rice, cheese and sauce. Mine even have chickpeas. 

So two each is pretty filling. I’d serve with something light, such as a simple side salad or some roast vegetables. 

If you are only having one each, you might want something more filling like garlic bread, or bread and butter. 

Another option is just making four peppers and serving with the rest of the filling. 

Variations

One of the reasons stuffed peppers are so great is that you can make tons of changes. For this recipe, the big one would be to skip the chickpeas. I love the flavour, texture and nutritional value, but they aren’t essential by any means. 

Skip the Feta Filling

Another big change is not adding feta to the filling. I love the flavour that it adds, but it’s completely optional. You could just have feta cheese on the top if you prefer the flavour of the filling without it. 

Go Veggie

Another option is skipping the ground beef for a vegetarian option. Add more chickpeas, other beans, and vegetables like mushrooms, spinach and courgettes, and just use this sauce. 

Skip the Rice

Rice is really great for absorbing moisture and creating a full meal inside your pepper. 

But you could try something like couscous instead or try skipping entirely if you are after a low-carb option. 

Add Kalamata Olives

For more Greek vibes, try adding some Kalamata olives. I don’t like olives, so I wouldn’t!

Leftovers

Other Recipes 

If you like this feta-stuffed peppers recipe, you might also want to try:

• Air Fryer Stuffed Peppers
• Halloumi Stuffed Peppers
• Sausage Risotto
• Cheesy Potatoes
• Sweet Potato, Chickpea and Spinach Curry