This fresh take on Greek-style stuffed peppers uses instant rice making it a breeze to whip up.


  • 2 red peppers, halved and seeded
  • 2 tsp. olive oil
  • ¼ tsp. each salt and freshly ground pepper

Rice Filling

  • ¼ cup extra virgin olive oil
  • 2 Tbsp. lemon juice
  • ½ tsp. lemon zest
  • ½ tsp. dried oregano
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 2 Tbsp. chopped fresh dill
  • 2 green onions, chopped
  • 1 ¼ cup instant rice
  • 2 cups packed baby spinach
  • ¼ cup chopped pitted black olives
  • ⅓ cup crumbled feta, divided
  • Dill sprigs
  • Lemon wedges (optional)


Grilled Stuffed Peppers: Preheat George Foreman Grill for 5 minutes with lid closed. Brush peppers with oil and season with salt and pepper. Place on grill, cook, turning occasionally, for 8 to 10 minutes or until charred and tender.

Rice Filling: Stir oil with lemon juice, lemon zest, garlic, oregano and salt and pepper. Stir in dill and green onions. Meanwhile cook instant rice according to package directions.

While rice is still hot, stir in spinach, dressing and olives. Let stand, covered, for 1 minute or until spinach is wilted. Stir in 1/4 cup feta. Spoon into pepper halves. Sprinkle with remaining feta. Garnish with dill sprigs and serve with lemon wedges, if desired.

Tip: Use brown rice for a boost of fiber.


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