Greek Stuffed Peppers with Bulgur, Lentils & Feta

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These Greek Stuffed Peppers with Bulgur, Lentils & Feta are a vibrant, nourishing twist on a Mediterranean classic. Packed with plant-based protein from lentils, hearty whole grains, and creamy Greek feta, they’re the perfect make-ahead dish for anyone following the Mediterranean diet or simply looking to eat more healthfully. You’ll love how the herbs, olive oil, and lemon zest bring brightness to every bite, while the tender roasted peppers make for a satisfying, meat-free meal that’s equally delicious hot or at room temperature.

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Greek Stuffed Peppers with Bulgur, Lentils & Feta

By Diane Kochilas

Prep Time 20

Cook Time 55

Servings

Main Courses, Mediterranean Diet, Recipes

Prep Time 20

Cook Time 55

Servings

Main Courses, Mediterranean Diet, Recipes

Ingredients

6 –8 medium bell peppers red, yellow, or orange
¾ cup dry bulgur or brown rice
1 cup cooked green or brown lentils
2 large fresh tomatoes diced
⅓ cup chopped fresh herbs parsley, dill, and/or mint—mix to taste
Zest of 1 lemon
½ cup crumbled Greek feta
1 small red onion finely diced (optional)
2 –3 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Prep the Peppers: Slice the tops off the peppers and remove seeds. Lightly brush the outsides with olive oil, sprinkle with salt, and set aside.
Cook Grains: Prepare the bulgur or brown rice according to package directions. Let cool slightly.
Make the Filling: In a large bowl, combine the cooked bulgur or rice, lentils, diced tomatoes, herbs, lemon zest, feta, and onion (if using). Drizzle in olive oil, season with salt and pepper, and toss well.
Stuff the Peppers: Fill each pepper with the mixture, pressing gently to pack. Arrange peppers upright in a baking dish. Drizzle any extra olive oil over the tops.
Bake: Cover with foil and bake at 375°F (190°C) for 40 minutes. Uncover and bake another 10–15 minutes, until peppers are tender and lightly golden.
Cool & Store: Cool slightly. These can be refrigerated for up to 3 days. Reheat gently or serve at room temperature.

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Healthy Greek Cooking Tip: These stuffed peppers are high in fiber, protein, and antioxidants from whole grains and lentils—making them ideal for heart health and digestion. Using extra virgin olive oil and fresh herbs boosts their anti-inflammatory benefits, a cornerstone of the traditional Greek diet.

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Serving Suggestions

Garnish with extra herbs or a squeeze of lemon.
Pair with Greek yogurt or a fresh green salad.
Ideal for meal prep, picnics, or light Mediterranean dinners.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Stuffed Peppers with Bulgur, Lentils & Feta