Feta-Stuffed Peppers
Sweet bell peppers filled with creamy, tangy feta cheese infused with fresh herbs and garlic, then baked until tender and golden. An elegant Mediterranean appetizer or side dish.
- 8 mini bell peppers (or 4 medium bell peppers)
- 1 cup (150g) feta cheese, crumbled
- ¼ cup (60g) cream cheese (optional, for creamier texture)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- to taste salt and freshly ground black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp breadcrumbs (optional, for topping)
- Preheat your oven to 200°C (400°F). Select either 8 small mini bell peppers with a small diameter, or 4 medium bell peppers that can be cut in half lengthwise. Working with a sharp knife, carefully cut away the pepper tops and remove the seeds and white membranes from the interior. If using medium peppers, cut them in half lengthwise and remove seeds—this creates larger vessels for filling. Set aside.
- In a medium mixing bowl, combine the crumbled feta cheese with cream cheese if using. The cream cheese adds richness and makes the filling more cohesive, though it's entirely optional. Add the minced garlic, chopped fresh parsley, fresh dill if using, salt, freshly ground black pepper, and red pepper flakes if desired for subtle heat. Mix thoroughly with a fork until the mixture is well combined, creamy, and evenly distributed. Taste and adjust seasonings, keeping in mind that feta is quite salty.
- Spoon the feta mixture generously into each hollowed pepper, filling from the top and pressing gently to ensure the filling settles into the cavity. The peppers should be filled completely but not packed so tightly that they split during baking. Mound the filling slightly at the top for visual appeal.
- If desired, sprinkle breadcrumbs over the top of each filled pepper for a crunchy topping that adds textural contrast. This step is optional but adds dimension to the finished dish.
- Place the stuffed peppers on a baking sheet or in an ovenproof dish, arranging them so they stand upright or sit flat depending on how they were cut. Bake in the preheated oven for 15–20 minutes, or until the peppers are tender when pierced with a knife and the filling is golden and bubbly on top. The peppers' skin should be softened and slightly wrinkled, indicating they've cooked through.
- Remove from the oven and allow to cool slightly—approximately 5 minutes—before serving. The peppers will be hot and the cheese will be molten, so take care when handling.
- Serve warm as an appetizer or as a side dish. Feta-Stuffed Peppers can be made a few hours ahead and reheated at 160°C (325°F) for 5–10 minutes until warmed through. They lose some appeal when cold, so reheating is recommended.
Chef's Note: Feta-Stuffed Peppers are a showcase for seasonal bell peppers at their peak ripeness. Summer peppers, in reds and yellows, are sweeter than green ones and pair beautifully with the tangy feta. The combination of roasted pepper sweetness and creamy cheese saltiness creates an elegant balance that works as either an appetizer or a light main course alongside grains or bread.
The feta should be quality—crumbly, slightly brined, and distinctly tangy. The cream cheese is optional but recommended if you prefer a creamier, more cohesive filling that's less crumbly when served. Fresh herbs are essential; dried alternatives lack the brightness that makes this dish sing. Some variations include pine nuts for crunch, or sun-dried tomatoes for additional depth. The dish is quite forgiving and welcomes variations as long as the core balance between pepper, cheese, and herbs is maintained.
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