These stuffed peppers are loaded with a Mediterranean-inspired filling of rice, tomatoes, olives, feta, and fresh herbs. The slow cooker does the hard work for you, leaving you with a delicious, tender, and flavorful dish that’s perfect for any occasion.
Ingredients
4 large bell peppers (red, yellow, or green) – The vessel for the stuffing.
1 cup cooked rice (white, brown, or your preferred variety) – The base for the filling.
1 can (14.5 oz) diced tomatoes (drained) – Adds moisture and a bit of acidity.
1/2 cup kalamata olives (pitted and chopped) – Brings a salty, briny flavor.
1/4 cup red onion (finely chopped) – For a mild, sweet onion flavor.
1/2 cup feta cheese (crumbled) – Adds creaminess and a tangy, salty flavor.
2 tablespoons olive oil – For cooking and flavor.
1 teaspoon dried oregano – A key herb in Mediterranean cuisine.
1 teaspoon dried basil – For an aromatic flavor.
1/2 teaspoon garlic powder – Adds depth to the stuffing.
Salt and pepper (to taste) – For seasoning.
1/4 cup fresh parsley (chopped) – For garnish and added freshness.
1/2 cup vegetable broth – For moisture while cooking.
Instructions
1. Prepare the Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
If you want a more tender pepper, you can trim the bottom of the peppers slightly so they stand upright in the slow cooker.
2. Make the Filling:
In a large mixing bowl, combine the cooked rice, diced tomatoes (drained), chopped kalamata olives, red onion, feta cheese, olive oil, oregano, basil, garlic powder, and salt and pepper to taste. Stir until everything is evenly combined.
3. Stuff the Peppers:
Stuff each of the prepared bell peppers with the rice mixture, packing the filling in tightly.
Place the stuffed peppers in the bottom of your slow cooker. If needed, you can stand them up or lay them on their sides, depending on the size of your slow cooker.
