Greek Stuffed Mini Peppers

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  • Makes 12 stuffed pepper halves
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Take your taste buds on a trip to the Greek islands with these stuffed mini peppers that make the most of Mediterranean flavors. Creamy cannellini beans are mashed with zesty lemon juice, aromatic oregano, and a pinch of salt to make a deliciously simple filling. Stuff each pepper half with the bean mixture, sprinkle with fresh parsley, and serve tapas-style at your next dinner party. To make this recipe your own, feel free to add other soft green herbs to the bean mixture or drizzle with a little balsamic vinegar. You can store any leftovers in an airtight container in the refrigerator for up to three days.

For more vegan Greek recipes, check out these tasty ideas:

By Carla Christian, RD, LD,


  • 1 15-oz. can cannellini beans, rinsed and drained (1½ cups)
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon dried oregano, crushed
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 6 miniature bell peppers, halved lengthwise and seeded
  • 3 tablespoons chopped fresh parsley (optional)


  • In a medium bowl combine beans, lemon juice, lemon zest, and oregano. Mash mixture until nearly smooth. Season with salt and black pepper.
  • Spoon bean mixture into bell pepper halves. Sprinkle with fresh parsley (if using) and additional lemon zest.

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About the Author

Headshot of Carla Christian, RD, LD

About the Author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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