Greek Stuffed Peppers

Prep: 15 minutes (cooked rice needed) Cook: 70 minutes

Serves:3-4 (entree) or 6-8 (side dish)

By Veronica Grace


  • 6 large or 8 small bell peppers
  • 1 onion, diced
  • 3 small zucchini, peeled and diced
  • 3 carrots, peeled and diced
  • 1 cup vegetable broth
  • 3 cups cooked brown rice or cooked white rice
  • 5 tbsp tomato paste
  • 3/4 cup fresh parsley, chopped
  • 3/4 cup fresh dill, chopped
  • 1/2-1 lemon, juiced
  • 1/4 tsp pepper
  • 1/2 tsp Herbamare or salt


Preheat oven to 350 degrees.

Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.

Place peppers in an oven safe dish and arrange upright and put tops back on. Bake at 350 degrees for 30 minutes.

Meanwhile in a large pan, saute onions, carrots and zucchini in vegetable broth for 5-6 minutes.

Stir in the rice and tomato paste and coat thoroughly.

Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.

When peppers are ready, take out of oven and fill with stuffing.

Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.

Serve with additional wedges of lemon and dill for garnish if desired.

Additional Tips: Store any extra peppers in an airtight container in the fridge. These make a perfect lunch entree and can be frozen, defrosted and reheated for later as well.