Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers


"One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya."

Ingredients 1 h 20 m {{adjustedServings}} servings 355 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
  2. Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
  3. Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
  4. Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
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Reviews 31

  1. 41 Ratings


These came out great: with some modifications. I've made them twice, both times just with red bell peppers (I prefer them) and added garlic and onions to the meat mix. Instead of just pork, I used a 1/2 beef 1/2 pork mixture. I increased the amount of feta by a bit (also by preference) and the 2nd time I was out of raisins so I used dried cranberries and they came out just as tasty. I also found it didn't fill as many peppers as the recipe indicated, so I cut off the tops of the peppers, piled the little extra on each of the tops, covered them in foil and baked them as well for anyone who wanted a bit of seconds. I left the foil on till the last 5 minutes and increased the cooking time by about 10 min to get the peppers softer. They came out great, and I will certainly be making them again with the changes.


I didn't have white wine but tried this with red and it turned out lovely! I made more than we could eat so tried freezing some for left overs but the frozen ones came out watery.


Wow! I really don't normally like stuffed peppers, but my husband does so I decided to give these a try. Yum! I increased the meat to 1 lb., and only used 1 onion. I thought the raisins were going to taste strange, but they really made this dish delicious! I did add a little more rice, maybe a total of 3/4 c. and next time I want to try it with brown rice. Highly recommend this recipe!