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Greek Stuffed Peppers with Bulgur, Lentils & Feta
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Greek Stuffed Peppers with Bulgur, Lentils & Feta

These Greek Stuffed Peppers with Bulgur, Lentils & Feta are a vibrant, nourishing twist on a Mediterranean classic. Packed with plant-based protein from lentils, hearty whole grains, and creamy Greek feta, they’re the perfect make-ahead dish for anyone following the Mediterranean diet or simply looking to eat more healthfully. You’ll love how the herbs, olive oil, and lemon zest bring brightness to every bite, while the tender roasted peppers make for a satisfying, meat-free meal that’s equally delicious hot or at room temperature.

Course main
Cuisine Greek
Keyword bulgur stuffed peppers, feta recipes, Greek lentil recipes, Greek stuffed peppers, Greek vegetarian meals, healthy Greek recipes, make-ahead Greek dishes, Mediterranean Diet recipes, vegetarian stuffed peppers
PREP TIME 20 minutes
COOK TIME 55 minutes
SERVES 6

Ingredients

  • 6 –8 medium bell peppers red, yellow, or orange
  • ¾ cup dry bulgur or brown rice
  • 1 cup cooked green or brown lentils
  • 2 large fresh tomatoes diced
  • ⅓ cup chopped fresh herbs parsley, dill, and/or mint—mix to taste
  • Zest of 1 lemon
  • ½ cup crumbled Greek feta
  • 1 small red onion finely diced (optional)
  • 2 –3 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Prep the Peppers: Slice the tops off the peppers and remove seeds. Lightly brush the outsides with olive oil, sprinkle with salt, and set aside.
  2. Cook Grains: Prepare the bulgur or brown rice according to package directions. Let cool slightly.
  3. Make the Filling: In a large bowl, combine the cooked bulgur or rice, lentils, diced tomatoes, herbs, lemon zest, feta, and onion (if using). Drizzle in olive oil, season with salt and pepper, and toss well.
  4. Stuff the Peppers: Fill each pepper with the mixture, pressing gently to pack. Arrange peppers upright in a baking dish. Drizzle any extra olive oil over the tops.
  5. Bake: Cover with foil and bake at 375°F (190°C) for 40 minutes. Uncover and bake another 10–15 minutes, until peppers are tender and lightly golden.
  6. Cool & Store: Cool slightly. These can be refrigerated for up to 3 days. Reheat gently or serve at room temperature.

Notes

Healthy Greek Cooking Tip: These stuffed peppers are high in fiber, protein, and antioxidants from whole grains and lentils—making them ideal for heart health and digestion. Using extra virgin olive oil and fresh herbs boosts their anti-inflammatory benefits, a cornerstone of the traditional Greek diet.

If you love these stuffed peppers, you’ll also enjoy:

Serving Suggestions

  • Garnish with extra herbs or a squeeze of lemon.
  • Pair with Greek yogurt or a fresh green salad.
  • Ideal for meal prep, picnics, or light Mediterranean dinners.