Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing the peppers in half and storing them in air tight containers for reheating later on.

Find this recipe and more in the Forks Over Knives Recipe App.


  • 6 large or 8 small bell peppers
  • 1 large onion, diced
  • 3 small zucchini, peeled and diced
  • 3 medium carrots, peeled and diced
  • 1 cup low-sodium vegetable broth
  • 3 cups cooked brown rice
  • 5 tablespoons tomato paste
  • ¾ cup fresh parsley, chopped
  • ¾ cup fresh dill, chopped
  • 1 lemon, juiced
  • ¼ teaspoon pepper
  • ½ teaspoon Herbamare or salt


  1. Preheat oven to 350º F.
  2. 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.
  3. Place peppers in an oven safe dish and arrange upright and put tops back on.
  4. Bake at 350º F for 30 minutes.
  5. Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
  6. Stir in the rice and tomato paste and coat thoroughly.
  7. Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
  8. When peppers are ready, take out of oven and fill with stuffing.
  9. Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
  10. Serve with additional wedges of lemon and dill for garnish if desired.

Comments (3)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Jody1 year ago
Do you want to report this comment as inappropriate?

I bake the empty peppers for the 30 min and then fill and steam them. Returning them to cook when filled takes too long, the peppers were still too firm after baking for the 40 min. Steaming is done in a fraction of the time.

CHARLES R ripplinger2 years ago
Do you want to report this comment as inappropriate?

There’s a simpler way to Core The Peppers:
1) Simply cut the Top of the Pepper Completely Off (about 1/2″ down).
2) Insert your Fingers and remove the Core, Seeds, & Fiber.

Lily Halliday2 years ago
Do you want to report this comment as inappropriate?

Very nice. Suitably Mediterranean and well cooked!

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Greek Stuffed Peppers

Headshot of Veronica Grace
about the author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit her website to find Grace’s self-published ebooks and keep up to date with her latest recipes, and find her on Instagram and Facebook.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap