Project Description

Mediterranean flavors come together as a savory and unique bell pepper stuffing mix, sure to fill you up!


I recently bought a pack of bell peppers. Then I went and bought more forgetting I always had some.

While I love bell peppers and they’re mightly high in vitamin C, I didn’t see myself eating as many as I had.

So, I went online to ask some of you what I should do with them. Your responses were quick and inventive, which helped me come up with this recipe!

Most of the responses said stuff them, others suggested soup, dips, or even making little pizzas with them!

I had walnuts and feta at home so this recipe was born and I must say, I am quite pleased with the result!

Buckwheat is a superfood grain that is a complete source of protein, with the crunchy omega-3 rich walnuts and all the herbs, this makes for a filling and very flavorful meal that is maybe not something you might usually make! These are the kinds of meals I love.

These bell peppers were a hit at my house! Will they be at yours? Let me know, and of course, please share any photos you may have 🙂 Enjoy!

Walnut, Feta & Olive Stuffed Bell Peppers with Buckwheat and Mint

Full Recipe

  • SERVES: 3-4
  • 3-4 bell peppers, any colors

  • 1/2 cup uncooked buckwheat, quinoa or rice work well too!

  • 1 tbs olive oil

  • 1 onion, diced

  • 4 garlic cloves, minced

  • 1 tsp dried oregano

  • 3 Roma tomatoes, diced

  • 1/2 cup pitted and sliced olives, I used green & kalamata

  • 1/2 cup crumbed or cubed feta, or more to your liking

  • 1/4 cup finely chopped mint

  • 1/4 cup finely chopped parsley

  • 1 cup walnuts, roughly chopped

  • salt & pepper to taste

  • Preheat the oven to 400F. Cook the buckwheat according to package directions (I usually skip the egg white step if you see that). Add to a large mixing bowl when done cooking.

  • Heat a skillet over medium heat then add olive oil followed by diced onions, allow to saute while you chop the garlic then add that too to saute then stir in the dried oregano. Add the chopped tomatoes after and stir all together to mix.

  • Meanwhile, optionally toast the chopped walnuts in the oven, this is necessary but I like the extra crunch of the walnuts. Just be sure not to burn them!

  • Crumbed or cube the feta, chop up the mint and parsley, slice the olives if needed then add this all to the bowl with the buckwheat, stir together.

  • Mix in the onion, garlic, and tomato mix to the bowl and stir everything together again.

  • Taste test for salt and pepper or more oregano or spice, I actually added a bit of crushed red pepper because I like the spice 🙂

  • Prepare the bell peppers by cutting them in half top-down then scooping out the core and the seeds. You could also cut the top off & scoop the seeds out that way instead. Fill each bell pepper as much as you can with the filling mix then add them to a baking dish and bake for 20-25 minutes. I covered mine for 15 minutes then left them uncovered for the remaining time to preserve any liquid and prevent them from getting dry.

  • Allow them to cool before digging in, then enjoy!