These Mediterranean Greek Stuffed Bell Peppers bring the vibrant flavors of the Greek islands right to your dinner table!
Packed with protein-rich ground lamb, fluffy quinoa, tangy feta cheese, and fresh Mediterranean vegetables, this healthy dinner recipe is as nutritious as it is delicious.

Perfect for busy weeknights or Sunday meal prep, these colorful peppers deliver 28g of protein per serving while keeping calories in check.
Whether you’re following the Mediterranean diet or simply looking for a flavorful twist on classic stuffed peppers, this recipe will quickly become a family favorite.

The combination of herbs like oregano and dill, along with bright lemon zest, creates an authentic Greek flavor that’s both comforting and refreshing.

Mediterranean Greek Stuffed Bell Peppers | 28g Protein High-Protein Dinner

Ingredients for Mediterranean Greek Stuffed Bell Peppers

For the Peppers

6 large bell peppers (mix red, yellow, and orange for color)
1 tablespoon olive oil
Salt and black pepper, to taste

For the Filling

1½ pounds ground lamb (or ground turkey for a lighter option)
1½ cups cooked quinoa
1 medium red onion, finely diced
3 cloves garlic, minced
1 cup crumbled feta cheese, divided
½ cup Kalamata olives, pitted and chopped
½ cup sun-dried tomatoes, chopped
1 can (14.5 oz) diced tomatoes, drained
2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
2 tablespoons fresh dill, chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon dried basil
½ teaspoon cinnamon
¼ teaspoon red pepper flakes
1 cup low-sodium chicken or vegetable broth
½ cup shredded mozzarella cheese (for topping)
Fresh parsley, for garnish

For Serving

Tzatziki sauce
Lemon wedges
Extra feta crumbles

Instructions for Mediterranean Greek Stuffed Bell Peppers

Step 1: Prepare the Peppers

Preheat oven to 375°F (190°C).
Cut tops off bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil and season the inside with salt and pepper.
Arrange peppers upright in a 9×13-inch baking dish.

Step 2: Cook the Meat

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add ground lamb and cook 6–8 minutes, breaking it up with a wooden spoon until browned.
Drain excess fat if needed; season with salt and pepper.

Step 3: Sauté Aromatics

In the same skillet, add diced onion and cook 3–4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.

Step 4: Create the Filling

Return the cooked lamb to the skillet.
Add quinoa, diced tomatoes, sun-dried tomatoes, Kalamata olives, oregano, dill, lemon zest, lemon juice, basil, cinnamon, and red pepper flakes.
Stir well to combine.
Fold in ¾ cup crumbled feta cheese, mixing until incorporated. Taste and adjust seasoning.

Step 5: Stuff the Peppers

Divide filling evenly among peppers, packing gently (leave about ¼ inch space at the top).

Step 6: Add Liquid and Bake

Pour chicken or vegetable broth into the bottom of the baking dish (around the peppers, not over them).
Cover tightly with aluminum foil and bake 35 minutes.

Step 7: Add Cheese and Finish

Remove foil, top each pepper with mozzarella and remaining feta.
Return to oven uncovered; bake another 10–12 minutes until cheese is melted, bubbly, and peppers are tender.

Step 8: Serve

Let rest for 5 minutes.
Garnish with parsley and serve with tzatziki sauce and lemon wedges.

Nutrition Facts (Per Serving — 1 stuffed pepper)

Calories: 385
Protein: 28g
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 680mg
Carbohydrates: 28g
Fiber: 6g
Sugars: 10g
Vitamin A: 85% DV
Vitamin C: 280% DV
Calcium: 20% DV
Iron: 25% DV

Expert Tips for Mediterranean Greek Stuffed Bell Peppers

Quinoa Prep: Cook quinoa in broth instead of water for extra flavor.
Lamb Alternative: Use ground turkey or a 50/50 lamb-beef mix for lighter flavor.
Cheese Options: If unavailable, use French or Bulgarian feta for similar tang.
Make-Ahead: Prepare filling up to 2 days ahead; stuff and bake later.
Freezer-Friendly: Wrap cooled peppers individually in foil and freeze up to 3 months. Thaw overnight before reheating.
Perfect Texture: For softer peppers, parboil 3–4 minutes before stuffing.
Herb Tip: Fresh herbs give the best Greek flavor; if using dried, halve the amount.

Conclusion

These Mediterranean Greek Stuffed Bell Peppers prove that healthy eating doesn’t mean sacrificing flavor.
With protein-packed lamb and quinoa, plus the vitamin boost of bell peppers, this dish checks every box — colorful, hearty, and full of authentic Greek flair.

The blend of feta, olives, and sun-dried tomatoes creates that classic Mediterranean taste that will transport your family straight to the Greek islands.
Pair them with tzatziki sauce for the perfect finishing touch.

Whether you’re meal-prepping or entertaining, these stuffed peppers are guaranteed to impress. 🇬🇷✨