Greek-Style Stuffed Peppers
Lunch Dinner
Colorful bell peppers stuffed with herbed rice, sun-dried tomatoes, olives, and chickpeas. Baked until tender and served with a squeeze of lemon.
Prep Time: 20 mins
Cook Time: 35 mins
Servings: 4
Ingredients
- • 4 large bell peppers (mixed colors), tops cut off and seeds removed
- • 1 cup cooked rice (white or brown)
- • 1 can (15 oz) chickpeas, drained
- • 1/3 cup sun-dried tomatoes, chopped
- • 1/4 cup Kalamata olives, chopped
- • 1/4 cup fresh parsley, chopped
- • 2 tbsp fresh mint, chopped
- • 2 tbsp olive oil
- • 2 tbsp lemon juice
- • 1 tsp dried oregano
- • 2 cloves garlic, minced
- • Salt and pepper to taste
- • Lemon wedges for serving
Instructions
1
Preheat oven to 375°F (190°C).
2
In a large bowl, combine cooked rice, chickpeas, sun-dried tomatoes, olives, parsley, mint, olive oil, lemon juice, oregano, garlic, salt, and pepper.
3
Stuff each bell pepper generously with the rice mixture.
4
Place peppers upright in a baking dish. Add 1/4 cup water to the bottom of the dish.
5
Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes until peppers are tender.
6
Serve with lemon wedges and a drizzle of extra olive oil.