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

Feta Stuffed Peppers
Feta stuffed peppers with fresh herbs, a light Mediterranean dish, easy to make and full of flavor.
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Servings: 4
Calories: 224kcal
Ingredients
- 6 peppers about 500 g/ 1 lb (Note)
- 7 oz feta 200 g
- 3 tablespoons cream cheese
- some milk
- 3 tablespoons extra virgin olive oil divided
- 2 garlic cloves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 tablespoon fresh parsley
- 6 small tomatoes
- fine sea salt and ground black pepper
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Prepare peppers: Top the peppers and remove the seeds. Cut the peppers from top to bottom only on one side.
- Filling: Crush the feta with a fork, add the cream cheese and enough milk to form a creamy paste. Add 2 tablespoons of the olive oil, grated garlic, chopped herbs and salt and pepper to taste.
- Fill the peppers with the paste and place them in a lightly oiled casserole dish.
- Prepare tomatoes: Remove the core of the tomatoes and score them lightly crosswise on the opposite side. Place them between the peppers and sprinkle them lightly with salt.
- Bake: Pour the remaining tablespoon olive oil over the vegetables and bake for about 40 minutes.
Notes
Sweet pointed peppers like cubanelle, Italian frying peppers, banana peppers, roasting pimientos.
Nutrition
Serving: 1pepper | Calories: 224kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 38mg | Sodium: 431mg | Fiber: 3g | Sugar: 6g
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mjskitchen
Wednesday 7th of September 2016
this is going to be a series? YAY!!! You are off to a great start! Love the cheesy stuffing! All of my peppers and tomatoes are doing quite well, so I'm looking forward to giving this a try.
Linda
Sunday 4th of September 2016
They look scrumptious! Thank you so much for sharing. :)
Angie@Angie's Recipes
Friday 2nd of September 2016
I am too a fan of stuffed veggies. These stuffed peppers look awesome, Adina. Continue to enjoy your summer!
Anca
Friday 2nd of September 2016
It looks great. It's been a while since I've made stuffed veggies, it's a good idea. x
grace
Friday 2nd of September 2016
i'm very glad that you don't skimp on the filling! these are stuffed full and that's the way i like it! :)