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cheese stuffed pepper with tomatoes in a baking dish
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5 from 1 vote

Feta Stuffed Peppers

Feta stuffed peppers with fresh herbs, a light Mediterranean dish, easy to make and full of flavor.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Mediterranean and Middle Eastern Recipes
Cuisine: Mediterranean, Turkish
Diet: Vegetarian
Servings: 4
Calories: 224kcal
Author: Adina

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