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Greek Stuffed Bell Peppers

Not your mother's stuffed bell peppers. This recipe used lemon, thyme to flavor the rice and with raisins and olives, this is a delicious Mediterranean version.
Course Side Dish
Cuisine Mediterranean
Author Gluten Free A-Z


  • 2 orange or yellow bell peppers tops sliced off and insides cleaned
  • 1 cup basmati rice rinsed
  • 1/2 sweet onion chopped
  • 2 cloves fresh garlic minced
  • 1/2 red or green pepper chopped
  • 1/2 cup green olives quartered
  • 2 -3 T . olive oil
  • 1 can chopped tomatoes
  • 1/2 cup golden raisins
  • 2 T dried thyme
  • Tablespoon Chop any fresh herb you have ( oregano thyme, basil, ) a of each
  • 2 C . vegetable broth.
  • 1/4 -1/2 C fresh squeezed lemon juice
  • 1/2 cup toasted pine nuts ( optional)
  • 1/2 cup Castelvetrano olives pitted and quartered
  • salt and pepper to taste


  1. In a saucepan, heat olive oil until hot. Add rice, onion, chopped bell pepper and sautee for about 5 minutes. Add tomatoes, olives, raisins, thyme, lemon juice and cook for an additional 5 minutes, stirring frequently. Add minced garlic and cook until fragrant, about 1 minute.
  2. Add broth, salt and cracked pepper and the fresh herbs. Bring to a boil, cover with a lid and continue to cook on low until rice is soft . When you turn off the heat, leave the lid on to steam for about 15 more minutes . Uncover and toss in toasted pine nuts ( optional) Stuff the peppers with the rice mixture. Bake the peppers for 20 minutes. I used a tall pyrex dish, sprayed with PAM so the peppers wouldn't tip over. I had plenty of rice left over which on it's own was delicious for a side dish the next day.