Vegetarian Stuffed Bell Peppers

These feta stuffed bell peppers with savory roasted vegetables are divine!
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The Mediterranean style stuffed red peppers are packed with flavor and nutrition.

The roasted vegetable red peppers are topped with cheese, then baked and served with a decadent balsamic reduction and side of yogurt.

These vegetarian stuffed bell peppers are a perfect and healthy Mediterranean style dinner.

Serve the stuffed red peppers on their own or with a side of baked potato wedges!

If you are a savory food lover like me, you are bound to love this healthy stuffed bell pepper recipe with rice and roasted vegetables. Oregano, basil, and rosemary combine perfectly with feta cheese, sundried tomatoes, and olives.

It is the perfect combination of healthy yet rich and savory!

The balsamic reduction and yogurt results in the perfect amount and creamy freshness that make all the flavors pop.
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It takes a little bit of time to dice and roast the vegetables for these vegetarian stuffed bell peppers. But it is worth the time and effort!

3 tbsp olive oil
8 red peppers
1 zucchini
1 eggplant
1 red onion
1 cup mushrooms
1 medium sweet potato
1 tsp oregano
1 tsp rosemary
1 tsp basil
1 cup feta cheese
1 cup sliced black olives
1 cup sundried tomatoes
2 cups cooked basmati rice

To make these Mediterranean style stuffed red peppers start by peeling the eggplant and sweet potato.

Then dice the onion, zucchini, eggplant, mushrooms, 2 red peppers, and sweet potato into 1.5 cm chunks.

Divide the diced vegetables between 2 baking trays lined with baking paper.

Drizzle with olive and season with salt and pepper. Use your hands or a spoon to ensure all the vegetables are coated in olive oil.
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Bake the vegetables in the oven for 45 minutes at 180 degrees Celsius until the edges brown.

Cook the rice by combining ¾ cup dry basmati with 1.5 cups water, bring to a boil then turn the heat down to low. Let the rice cook for 20 minutes with a lid on top.

In a big bowl combine crumbled feta with sliced olives, sliced sundried tomatoes with the basil, oregano, and rosemary. Mix with the roasted vegetables and cooked rice to make the most flavourful and decadent filling for these stuffed red peppers.
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Cut 6 red peppers into half and take out the core. Fill each half of the red pepper with the feta, rice, and roasted vegetable filling.

I like to add a little extra grated cheese or feta cheese on top but this is optional, although it does taste damn delicious with some extra cheese 😊

Bake these stuffed red peppers for another 30 minutes or until the red peppers begin to brown. I like the red peppers baked extra well to help soften the outside bell pepper.

Enjoy these stuffed bell peppers with a side of yogurt and a balsamic reduction!