Preheat oven to 375°F (190°C).

Cut off the tops of the bell peppers and remove seeds and membranes.

If needed, trim the bottoms slightly so they stand upright in the baking dish.

(Optional) Blanch the peppers in boiling water for 3–4 minutes for a softer texture.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add diced onions and garlic and sauté until fragrant (about 2 minutes).

Stir in diced tomatoes, oregano, basil, cumin, paprika, salt, and pepper. Cook for 3–5 minutes.

Add cooked rice and beans, stirring well to combine. Cook for another 2 minutes.

Taste and adjust seasoning if needed. Stir in olives or sun-dried tomatoes for extra flavor.

Fill each bell pepper with the rice and bean mixture, pressing gently to pack the filling.

(Optional) Sprinkle feta cheese on top for a creamy, tangy finish.

Arrange stuffed peppers in a baking dish and pour ½ cup vegetable broth or water into the bottom to prevent drying.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until the tops are slightly golden.

Remove from the oven and let rest for 5 minutes.

Garnish with fresh parsley and serve with lemon wedges for extra brightness.

Enjoy with Greek yogurt or tzatziki for a creamy, refreshing contrast.

As a Main Dish: Pair with a Mediterranean cucumber salad or a side of hummus and pita.

In a Grain Bowl: Serve alongside quinoa, couscous, or roasted vegetables.

For a Cheese Lover’s Twist: Add a sprinkle of Parmesan or mozzarella before baking.

With Protein: Pair with grilled chicken, shrimp, or lamb for a complete meal.

Pro Tip: Pair it with a glass of Sauvignon Blanc or Pinot Grigio for a perfect Mediterranean dining experience! 🍷

Refrigeration: Store leftover stuffed peppers in an airtight container for up to 4 days.

Freezing: Wrap each pepper in plastic wrap and freeze for up to 3 months.

🔥 Reheating:

Oven: Bake at 350°F (175°C) for 15–20 minutes.

Microwave: Cover and heat on high for 2–3 minutes.

Air Fryer: Reheat at 325°F (160°C) for 10 minutes.

Vegan-Friendly Version: Skip the cheese and use nutritional yeast for a cheesy flavor.

Protein-Packed Version: Add ground turkey, shredded chicken, or tofu to the filling.

Spicy Kick: Mix in red pepper flakes, jalapeños, or harissa paste.

Low-Carb Option: Swap rice for cauliflower rice to reduce carbs.

Italian-Inspired: Add Parmesan, sun-dried tomatoes, and balsamic drizzle.

Can I make these stuffed peppers ahead of time?

→ Yes! Assemble them up to a day in advance and refrigerate. Bake when ready.

Which beans work best?

→ Black beans, kidney beans, or chickpeas all work well in this recipe.

Can I freeze stuffed peppers?

→ Absolutely! Wrap individually and freeze for up to 3 months.

What’s the best way to add more protein?

→ Stir in chicken, shrimp, or lentils for an extra protein boost.

How do I keep the filling moist?

→ Add a splash of vegetable broth or tomato sauce before baking to prevent drying out.

✅ Bursting with Mediterranean flavors – a perfect balance of herbs, spices, and fresh ingredients.

✅ Versatile & customizable – great for vegetarians, vegans, or meat lovers.

✅ Meal-prep friendly – make ahead and store for easy meals during the week.

✅ Packed with fiber and plant-based protein – a nutritious, satisfying dish.