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Greek Stuffed Peppers with Cheese & Olives Recipe
Ben Carraoli

Greek Stuffed Peppers with Cheese & Olives Recipe

I recently made these Greek stuffed peppers with cheese and olives, and honestly, they turned out better than I expected. The combination of salty olives, creamy cheese, and tender peppers felt like a trip straight to the Mediterranean. I love how simple ingredients can create such bold flavors
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers – choose firm colorful peppers for the best presentation
  • 1 cup feta cheese crumbled – adds tangy, salty flavor; use high-quality Greek feta
  • 1 cup shredded mozzarella cheese – gives a creamy melty texture
  • ½ cup pitted olives Kalamata preferred, chopped – brings authentic Mediterranean taste
  • 1 small onion finely chopped – enhances sweetness and depth
  • 2 cloves garlic minced – adds bold aroma and flavor
  • 2 tablespoons olive oil – use extra virgin for the best richness
  • 1 cup cooked rice – helps bind the filling and adds texture
  • 1 teaspoon dried oregano – classic Greek herb for earthy notes
  • ½ teaspoon black pepper – for mild heat
  • ½ teaspoon salt – adjust depending on feta saltiness
  • ¼ cup fresh parsley chopped – adds freshness and color

Method
 

  1. Start by washing the bell peppers and cutting off their tops. Remove the seeds and membranes carefully to create space for stuffing. Arrange them upright in a baking dish so they stay stable while filling.
  2. Heat olive oil in a pan and sauté onions until soft and translucent. Add garlic and cook briefly until fragrant, then mix in cooked rice, olives, herbs, and spices. Turn off heat and stir in feta, mozzarella, and parsley for a rich, cheesy mixture.
  3. Spoon the prepared filling into each pepper generously, pressing lightly to pack it in. Make sure each pepper is filled evenly to ensure consistent cooking. Sprinkle a little extra cheese on top for a golden finish.
  4. Preheat your oven to 180°C (350°F) and cover the dish with foil. Bake for about 25 minutes, then remove the foil and bake for another 10–15 minutes until the tops are slightly golden and peppers are tender.
  5. Once baked, let the peppers cool for a few minutes before serving. This helps the filling set slightly and makes them easier to handle. Serve warm and enjoy the rich Mediterranean flavors.

Notes

  • I always use fresh feta instead of pre-crumbled—it tastes much better
  • Don’t overcook the peppers; I like them slightly firm, not mushy
  • I sometimes add a squeeze of lemon juice for extra freshness
  • Letting the filling cool before stuffing helps keep the texture perfect
  • I recommend using a mix of colored peppers for a beautiful presentation