Feta Stuffed Peppers

Feta stuffed peppers with lots of fresh herbs, a light Mediterranean dish, easy to make and full of flavor.

Feta Cheese Stuffed Peppers

I love to stuff vegetables of any kind and this feta stuffed peppers make no exception. No kidding, I could and eat some kind of stuffed veggies every other week or so and never get tired. The possibilities are endless.

Have a look at these stuffed vine leaves with ground meat, these vegetarian stuffed zucchini or these stuffed kohlrabies. So different and all so delicious!

What kind of peppers do you need?

• There are several sorts of peppers you can use to make this recipe.
• They should be sweet pointed peppers, the exact sort will not matter that much.
• What they all have in common is the mild, sweet taste, the elongated shape, and the fact that the flesh is thinner than in the case of bell pepper.
• You can use either green or red peppers.

Some sorts you could look for are:

• Banana peppers: yellow, medium-sized sort of pepper with a mild, tangy taste.
• Cubanelle: a sweet pepper sort, yellow when unripe and red when allowed to ripen.
• Italian frying pepper: similar to the cubanelle pepper, but thinner and longer. In this case, try to get some that are not extremely thin as they would be more difficult to fill.
• Roasting pimientos: long and red.

Other ingredients:

Dairy:

• Use feta cheese from a block of cheese, not the already crumbled stuff, that will ruin the dish.
• You can choose either sheep’s or cow’s feta, I’ve tried both sorts over the years and they are both great. Use the sort you like best.
• You will need smaller amounts of cream cheese and milk as well. As much as to make the feta mixture nice and creamy.

Herbs:

• Fresh herbs are great if in season. I tend to cook these feta stuffed peppers in spring and summer when I have lots of herbs in the garden.
• But don’t stress about that, frozen parsley is a great option as well.
• The thyme and the oregano can also be replaced with dried herbs as well, about 1 teaspoon of each.
• Other herbs you could use are fresh or frozen dill, ysop, or a mixture of frozen Italian herbs.

How to make?

This is a super easy recipe:

• Top the peppers and remove the seeds.
• Crumble the feta and mix it with cream cheese, milk, olive oil, garlic and chopped herbs.
• Stuff the peppers and place them in the baking dish.
• Place the tomatoes in between the peppers and bake.

How to serve?

• Serve with fresh white bread, ciabatta or French baguette as a light main meal with a green salad on the side.

More stuffed peppers?

Cream Cheese Stuffed Vegetables

Stuffed Peppers with Mince in Tomato Sauce

Easy Vegan Stuffed Peppers – without Rice