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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Dawn @ Girl Heart Food says
Sounds like your grandmother was onto something with those stuffed veggies! What a great idea!
These peppers look so good, Adina! I love your suggestion of serving with some bread and a nice salad. And you really can't go wrong stuffing veggies with cheese, can ya? So good 🙂
Have a great weekend
Adina says
Thank you, Dawn. My grandma really loved her stuffed veggies and I learned to love them from her as well. More now as when I was a kid. Cooked paprika was not high on my books then... 🙂
nammi says
Looks yumm. .... has it started to get cold now? I would love to see the changing seasons we have only two rain and summer which is boiling hot as we are right in the equator. Now its nice and cool and rainy.have a nice weekend
Adina says
In the morning is chilly, but we are still lucky to have a few more sunny days, should get colder next week... Season are nice (or were nice in Romania), but in Germany summer always comes too short.... Boiling hot sounds desirable to me now... 🙂
Kathy @ Beyond the Chicken Coop says
Oh Wow! I love that you are following your grandmother's love for stuffed veggies! These stuffed peppers look like they are filled with all sorts of creamy deliciousness!
grace says
i'm very glad that you don't skimp on the filling! these are stuffed full and that's the way i like it! 🙂
Anca says
It looks great. It's been a while since I've made stuffed veggies, it's a good idea. x
Angie@Angie's Recipes says
I am too a fan of stuffed veggies. These stuffed peppers look awesome, Adina. Continue to enjoy your summer!
Linda says
They look scrumptious! Thank you so much for sharing. 🙂
mjskitchen says
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.