Greek-Inspired Leftover Smoky Rice-Stuffed Peppers with Lemon Yoghurt

Name: Greek-Inspired Leftover Smoky Rice-Stuffed Peppers with Lemon Yoghurt
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings (base household)
Cuisine: Greek-inspired
Ingredients: 160g saved smoky rice mixture from Dinner 1; ½–1 large pepper for stuffing, about 120g; ½ tomato, finely chopped; ¼ cucumber, diced; 50g plain yoghurt; ¼ lemon, zested or juiced; 20g feta, optional for adults and older children only; 2g fresh thyme or parsley; 5ml oil

Greek-Inspired Leftover Smoky Rice-Stuffed Peppers with Lemon Yoghurt — 35 mins family dinner · Smoky summer set · Uses leftovers. Part of a three-meal shopp…

Greek-Inspired Leftover Smoky Rice-Stuffed Peppers with Lemon Yoghurt — finished dish

Jump to recipe

Ingredients

160g saved smoky rice mixture from Dinner 1
½–1 large pepper for stuffing, about 120g
½ tomato, finely chopped
¼ cucumber, diced
50g plain yoghurt
¼ lemon, zested or juiced
20g feta, optional for adults and older children only
2g fresh thyme or parsley
5ml oil

Method

Heat oven to 200°C / 180°C fan.
Halve peppers lengthways and remove seeds. Place in a baking dish.
Mix the saved rice mixture with chopped tomato and a little yoghurt or water if dry.
Remove baby and toddler portions before adding feta or adult seasoning. Mash or chop as needed.
Spoon the rice mixture into the pepper halves.
Cover loosely with foil and bake for 15 minutes.
Uncover, add feta to adult and older-child portions if using, and bake for another 8–10 minutes until the peppers are soft and the filling is hot.
Mix yoghurt with lemon zest or juice and herbs.
Serve stuffed peppers with lemon yoghurt and cucumber on the side.

Storage and reheating

Cool cooked rice dishes quickly, ideally within 1 hour, and refrigerate promptly. Refrigerate leftovers for up to 24–48 hours. Reheat rice dishes until steaming hot throughout and only reheat rice once. Keep yoghurt, cucumber and fresh lemon toppings separate until serving. For babies and toddlers, keep portions separate before adding salt, chorizo, sun-dried tomatoes, artichokes, feta, cheddar or chilli.

Safety and substitutions

Use saved rice only if it was cooled quickly and stored safely. Reheat until steaming hot throughout. Peppers can have chewy skins, so serve babies the soft filling only. Feta, chorizo, artichokes and sun-dried tomatoes are salty, so avoid them in baby portions. Reheat rice only once.

Why this recipe works

35 mins family dinner · Smoky summer set · Uses leftovers. Part of a three-meal shopping base with household scaling.

Part of a three-meal set

Smoky Chorizo, Artichoke & Sun-Dried Tomato Set — Smoky chorizo rice bake, Mexican-inspired chorizo green bean tacos, and Greek-inspired leftover smoky rice-stuffed peppers.

Updated 2026-07-20