These Mediterranean-inspired Greek stuffed peppers deliver incredible flavors in just 40 minutes.
The colorful bell peppers cradle a savory filling crowned with creamy feta cheese, creating an elegant appetizer that’s perfect for entertaining.
Whether you’re hosting a dinner party or seeking a vegetarian crowd-pleaser, these baked peppers strike the ideal balance between wholesome and indulgent.
The recipe yields 12 perfectly portioned peppers that showcase the vibrant essence of Greek cuisine in every bite.
Fresh Mediterranean Ingredients
- Romano Peppers: 12-14 long red/green peppers, perfect for stuffing
- Cheese Blend: 100g crumbled feta and 50g grated kefalotyri for rich, salty flavor
- Fresh Produce: 1 peeled tomato, 1 red onion, 2 garlic cloves for aromatic base
- Herbs & Seasonings: Fresh parsley, black pepper, optional chili pepper for heat
- Olive Oil: 1 cup plus 2 tablespoons, divided for cooking and filling
Step-by-Step Preparation Guide
- Pepper Preparation: Blanch peppers in salted water for 5 minutes until tender. Drain well and carefully remove tops and seeds (keep tops!)
- Create the Filling: Blend olive oil, garlic, and onion until smooth. Mix with crumbled cheeses, parsley, and chopped tomato until well combined
- Stuffing Time: Carefully spoon the cheese mixture into each pepper, taking care not to overfill
- Assembly: Arrange stuffed peppers in an oiled baking dish, brush with olive oil, and replace pepper tops
- Baking Magic: Bake at 170°C for 30 minutes until peppers are beautifully colored and cheese becomes melty and golden
Cooking Techniques
Boiling the peppers before baking is a clever Greek cooking secret! This quick 5-minute bath helps soften them just enough to make stuffing easier while keeping their shape.
When you brush the peppers with olive oil before baking, you’re adding that wonderful Mediterranean touch that makes them extra tasty and gives them a beautiful shine.
And here’s a smart tip about those pepper tops – putting them back on during baking isn’t just for looks. They work like little lids to keep all that yummy melted cheese right where it belongs!
Variations & Substitutions
Can’t find kefalotyri cheese? No worries! Pecorino Romano or Parmesan work beautifully in its place.
They have that same salty, sharp taste that pairs perfectly with feta. If Romano peppers aren’t available, regular bell peppers are great too – just pick medium-sized ones for the perfect portion.
And if you’re feeling spicy, that optional chili pepper can be swapped for a pinch of red pepper flakes or a dash of paprika. Want to make it heartier? Try mixing in some cooked quinoa or rice with the cheese filling!
Serving Suggestions
These stuffed peppers shine as part of a Greek meze spread! Serve them warm or at room temperature alongside some crusty bread to soak up any melted cheese.
They’re amazing next to a fresh Greek salad or some tzatziki for dipping. For a light lunch, pair two peppers with a handful of mixed greens dressed simply with lemon and olive oil.
Planning a party? Cut them into bite-sized pieces and watch them disappear from the appetizer table!
Storage Tips
Made too many? Lucky you! These peppers keep well in an airtight container in the fridge for up to 3 days.
To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes – just until they’re warm through. The cheese might bubble a bit, but that’s part of the charm!
If you want to prep ahead, you can stuff the peppers and store them uncooked for up to 24 hours before baking. Just remember to bring them to room temperature before they go in the oven.
Greek Stuffed Peppers with Feta Cheese
Equipment
- Saucepan
- Food processor
- Oven tray
- Cooking brush
Ingredients
Main Ingredients
- 12 red green peppers, long (Romano)
- 100 g feta cheese crushed with a fork
- 50 g kefalotyri or any hard yellow cheese grated
- 1 small tomato peeled and seeded
- 1 red onion
- 2 cloves garlic
- 2 tbsps parsley chopped
- 1 cup olive oil
- freshly ground pepper
- 1 chilli pepper chopped (optional)
Instructions
- In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
- Prepare the stuffing. In a food processor, add 2 tbsp’s of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
- Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won’t pour out, when melted.
- Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt