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Feta Stuffed Peppers

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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!

cheesy stuffed peppers close up

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.

Cheesy Stuffed Peppers

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.
pink baking dish with feta stuffed peppers and small tomatoes

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.
baked italian peppers with feta cheese and herbs

More stuffed peppers?

Cream Cheese Stuffed Vegetables

Stuffed Peppers with Mince in Tomato Sauce

Easy Vegan Stuffed Peppers – without Rice

cheese stuffed pepper with tomatoes in a baking dish

Feta Stuffed Peppers

Yield: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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

Ingredients

  • 6 peppers, about 500 g/ 1 lb (See note)
  • 200 g/ 7 oz feta
  • 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

  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  2. Top the peppers and remove the seeds. Cut the peppers from top to bottom only on one side.
  3. 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.
  4. Fill the peppers with the paste and place them in a lightly oiled casserole dish.
  5. 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.
  6. 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 Information:
Yield: 6 Serving Size: 1 pepper
Amount Per Serving: Calories: 224Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 431mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 8g

Nutritional information is not always accurate.

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! :)

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