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Grilled vegetable and feta-stuffed bell peppers

average rating is 3 out of 5, based on 150 votes
  • Garnish with fresh herbs like parsley or basil. 

  • Drizzle with a balsamic reduction for added flavor. 


Prep Time


Total Time







SozaWeightLoss LowCarbRecipe HighProteinMeal DiabeticFriendly HealthyEating WeightLossRecipes GrilledVegetables FetaStuffedPeppers NutrientDense


  • 4 large bell peppers (any color)

  • 1 zucchini, diced

  • 1 eggplant, diced

  • 1 cup cherry tomatoes, halved

  • 1 cup spinach, chopped

  • 1 cup feta cheese, crumbled

  • 1/4 cup olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • 1 cup cooked quinoa or cauliflower rice (optional, for serving)


  1. Prepare the Grill: Preheat your grill to medium-high heat.

  2. Vegetable Mix: In a large bowl, combine diced zucchini, eggplant, cherry tomatoes, and chopped spinach. Add olive oil, minced garlic, dried oregano, salt, and pepper. Toss until vegetables are evenly coated.

  3. Grill the Vegetables: Place the vegetable mix on the preheated grill. Grill for 8-10 minutes, or until vegetables are tender and have a nice char. Stir occasionally for even cooking.

  4. Prep the Bell Peppers: While the vegetables are grilling, cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil.

  5. Stuff the Peppers: Once the vegetables are grilled, mix them with crumbled feta cheese. Stuff each bell pepper with the grilled vegetable and feta mixture.

  6. Grill the Stuffed Peppers: Place the stuffed peppers back on the grill. Grill for an additional 5-7 minutes, or until the peppers are slightly charred and the cheese is melted.

  7. Serve: Optionally, serve the stuffed peppers over a bed of cooked quinoa or cauliflower rice for an extra protein boost.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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