3-Ingredient Greek Stuffed Peppers

by Dorothy Reinhold on January 16, 2024

Print This Post Print This Post 3-Ingredient Greek Stuffed Peppers are stuffed with deli Greek Orzo Salad, topped with feta cheese and baked for an easy, delicious dinner.

3-Ingredient Greek Stuffed Peppers are stuffed with deli Greek Orzo Salad, topped with feta cheese and baked for an easy, delicious dinner.

They might seem fancy, but honestly take only about 10 minutes to put together, and 30 minutes to bake.

The key to their simplicity is buying deli-counter orzo salad to stuff them, and then topping with slices of feta cheese. Bake and voila! I baked mine in the oven, but I’m sure you can do them in the air fryer instead. 

Three-ingredient recipes are my new favorite thing. If I can jam pack a bunch of flavors into dinner using a minimum number of measuring tools, pans, knives and whatnot, I’m a happy camper.

And if it tastes wonderful when it comes out of the oven, then I am #winning. Are you with me in that club?

3-Ingredient Greek Stuffed Peppers recipeMy son’s favorite item from the deli counter at the supermarket is a Greek Orzo Salad, with cooked orzo, bell peppers, Kalamata olives, parsley, red onion, sun-dried tomatoes and feta in an olive oil vinaigrette dressing. It’s really good, and when I feel like indulging him, I will pick up a container.

If I tell you he is 15, you won’t be surprised that he can eat the whole container in one sitting sprawled on the couch. If you have a teenager, you understand. But the other day when I bought a container of it, I looked at the Enjoya Stripy Peppers on my counter, and *bing* (that was the sound of my synapses firing). I envisioned the orzo in the pepper, with some feta on top, to continue the Greek theme.

How to make 3-Ingredient Greek Stuffed Peppers

Ingredients for 3-Ingredient Greek Stuffed Peppers

1. Gather your ingredients, which are:

  • Red, orange, yellow or striped red bell peppers. For adults, allow 1 whole pepper per person
  • Greek Orzo deli salad from the supermarket. It’s a bit of a cheat to think this only has three ingredients in the recipe since the deli salad has a dozen things in it. But if I can buy the ingredient with the dozen components, the game is on!
  • A block of feta cheese. You could use crumbled feta if that’s what you have. I just like the looks of slices of feta on top.

3-Ingredient Greek Stuffed Peppers ready for the oven2. Cut the peppers in half vertically through the stem. I like to leave the stem on for good looks! Remove seeds, and fill the cavities with the prepared deli salad. Top with slices of feta cheese. 3-ingredient Greek Stuffed Peppers out of the oven3. Bake, and serve, 1 or 2 pepper halves per person, depending on appetites.
3-Ingredient Greek Stuffed Peppers roastedThe feta gets a little toasty on the edges. This ended up being was a winner, winner, stuffed pepper dinner!

3-Ingredient Greek Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6

Serving Size: 1-2 pepper halves per person

3-Ingredient Greek Stuffed Peppers

3-Ingredient Greek Stuffed Peppers are stuffed with deli Greek Orzo Salad, topped with feta cheese and baked for an easy, delicious dinner.


  • 4 bell peppers (I used Enjoya Striped Peppers, but you can use any red, orange or yellow bell)
  • 1 1/2 cups deli Greek Orzo Salad (see note below)
  • 3 ounces Greek feta cheese


  1. Turn oven on to 400F degrees. Line a baking sheet with a Silpat (or silicone baking mat) or parchment paper or foil.
  2. Cut peppers in half lengthwise (split them right down the middle, with half the stem on each side), and scoop out seeds and discard. Trim away any large ribs inside, so there is room for stuffing. You may leave stems on if you like; it’s sort of decorative. Or remove, your choice.
  3. Spoon prepared salad into the pepper cavities, stuffing well. Set each pepper half on the prepared baking sheet. Add slices of feta to the top of each pepper, and press lightly to adhere.
  4. Bake for about 30 minutes. Remove and serve, 1 to 2 pepper halves for each serving, depending on what else goes on the plate.
  5. Serve with a crisp green salad, or on a bed of some wilted greens (spinach?), and some cut fruit on the pate, for a very healthy meal.
  6. Serves 4-6.


Note: I bought my Greek Orzo Salad at the supermarket deli. You could use any grains-based mixture you like. This version has in it: cooked orzo, bell peppers, Kalamata olives, parsley, red onion, sun dried tomatoes and feta in a vinaigrette dressing.

Recipe source: Dorothy Reinhold | Shockingly Delicious


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2 photos of 3-Ingredient Greek Stuffed Peppers in a collage with recipe title superimposed on topTry these other Shockingly Delicious stuffed pepper recipes:

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Picadillo Stuffed Peppers recipe on ShockinglyDelicious.comVegetarian Picadillo Stuffed Peppers 

Half a red pepper stuffed with caprese salad ingredients on a green leaf plate
4-Ingredient Caprese Stuffed Peppers (vegetarian)

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{ 16 comments… read them below or add one }

Toni | Boulder Locavore January 10, 2019 at 6:36 pm

I love stuffed peppers and I love this cause it is so easy to make!


Helene January 10, 2019 at 12:46 am

This is going on my menu plan. I just made stuffed peppers yday night but somehow I always stuff them the same way with rice. I absolutely need to try this with feta!


Dorothy Reinhold January 13, 2019 at 3:04 pm

You do! And the Greek orzo salad turned out to be a good idea, too.


Karlynn January 22, 2018 at 6:24 am

Love this low-carb and healthy dinner.


Carolyn January 19, 2018 at 5:00 pm

These look delicious!


Christine | Mid-Life Croissant January 19, 2018 at 5:10 am

MMmmmHmmmm I have a 15yo too. Staggering how much they eat! At least this is healthy! Mine is into salami right now. LIke the whole thing.


Dorothy Reinhold January 19, 2018 at 9:25 am

Oh yeah, a whole salami, a whole box of cereal and a whole container of deli salad in a sitting. It’s crazy!


Megan January 18, 2018 at 5:26 am

Love how you can change these up so easily. Look great!


Krista January 16, 2018 at 6:52 am

Love this dish! I will have to try it out soon!


Miryam Quinn Doblas January 16, 2018 at 6:12 am

These are right up my alley. So healthy and easy to make!


Jacque Hastert January 16, 2018 at 6:01 am

Love a good low-carb dinner that keeps the flavor in the dish. This is it!


Abeer January 16, 2018 at 3:20 am

Look so tasty! Can’t believe they are so easy to make!


Amy @ Little Dairy on the Prairie January 15, 2018 at 7:45 pm

I love how easy this is to make!


Amanda January 15, 2018 at 5:34 pm

Perfect for a light dinner or lunch!!


Liz January 15, 2018 at 5:07 pm

I love this shortcut, Dorothy! So clever!!!


Dorothy Reinhold January 16, 2018 at 8:40 am

Thanks! It just struck me, like….duh!


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