These stuffed peppers are loaded with a Mediterranean-inspired filling of rice, tomatoes, olives, feta, and fresh herbs. The slow cooker does the hard work for you, leaving you with a delicious, tender, and flavorful dish that’s perfect for any occasion.
Ingredients
4 large bell peppers (red, yellow, or green) – The vessel for the stuffing.
1 cup cooked rice (white, brown, or your preferred variety) – The base for the filling.
1 can (14.5 oz) diced tomatoes (drained) – Adds moisture and a bit of acidity.
1/2 cup kalamata olives (pitted and chopped) – Brings a salty, briny flavor.
1/4 cup red onion (finely chopped) – For a mild, sweet onion flavor.
1/2 cup feta cheese (crumbled) – Adds creaminess and a tangy, salty flavor.
2 tablespoons olive oil – For cooking and flavor.
1 teaspoon dried oregano – A key herb in Mediterranean cuisine.
1 teaspoon dried basil – For an aromatic flavor.
1/2 teaspoon garlic powder – Adds depth to the stuffing.
Salt and pepper (to taste) – For seasoning.
1/4 cup fresh parsley (chopped) – For garnish and added freshness.
1/2 cup vegetable broth – For moisture while cooking.
These are called “Angel Biscuits” – One bite, and you’ll be in heaven too!
I never fail to impress my guests with this dish—it disappears within minutes
My grandma used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!
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