Smart Recipe Kitchen

2026-05-08

These baked stuffed peppers are hearty, colorful, and easy to prep ahead. Serves 4.

Ingredients:

• 4 large bell peppers
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can chickpeas, drained and rinsed
• 2 cups cooked rice
• 1 can diced tomatoes, drained, 14.5 ounces
• 4 ounces feta cheese, crumbled
• 2 tablespoons chopped parsley
• 1 cup shredded mozzarella cheese

Instructions:

1. Heat the oven to 375°F. Halve the peppers lengthwise and remove the seeds. Arrange them cut side up in a baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook 4 to 5 minutes. Stir in the garlic, oregano, salt, and pepper.
3. Add the chickpeas, rice, diced tomatoes, feta, and parsley. Stir until combined.
4. Spoon the filling into the peppers and cover the dish with foil. Bake 25 minutes.
5. Uncover, top with mozzarella, and bake 10 more minutes until the peppers are tender and the cheese is melted.

Why it works:

The feta adds salt and richness, so the filling stays flavorful without a complicated sauce.

Timing:

Prep 20 minutes, cook 35 minutes, total about 55 minutes.