Greek Stuffed Peppers With Feta Cheese Recipe (Baked)

This Greek stuffed peppers with feta cheese recipe is a quick, easy, and classic Greek meze that’s flavour-packed. Known as piperes gemistes me feta, these peppers are stuffed with creamy feta cheese, tangy yoghurt, and fresh herbs. Topped with extra cheese that crisps and melts beautifully, and oven-baked to a lightly charred skin, these peppers are a true show-stopping meze!

If you love stuffed vegetable recipes, you’ll want to check out my papoutsakia recipe (Greek stuffed eggplant). Or, if you’re after a variety with eggplants, peppers, tomatoes, and all cooked with potatoes, then my gemista recipe is the one for you!

Jump to:

• Why you will love this recipe
• Watch the short video tutorial
• Pepper selection
• Ingredients
• Preparation
• Step-by-step instructions
• Top tips
• Serving suggestions
• Storage
• 📖 Recipe

Why you will love this recipe

• A Bold Meze: From the lightly charred skin to the crispy, melted cheese on top, every detail makes this dish look incredible. Topped with fresh green garnish, they’re full of colour and guaranteed to stand out.
• Packed with Flavour: The creamy feta, Greek yoghurt, and fresh herbs come together in every bite. If it’s your first time, trust me, you’ll want these again!
• Quick and Simple: It's quick and easy to make, and it’s versatile enough to be enjoyed as a main dish and paired with a salad for a healthy dinner!
• Great for Any Occasion: Whether it’s casual weeknight dinners or an easy appetizer that’s guaranteed to impress at a dinner party, this recipe is always a winner.

Watch the short video tutorial

Watch the video below to see just how easy it is to make one of the best Greek stuffed pepper recipes!

Don’t forget to like, comment, and share the video with anyone who loves Greek food!

Pepper selection

You’ll want to look for long, slim red peppers to keep with the classic look and feel of this peppers recipe. In Greece, these are typically Florina peppers, which are sweet and perfect for this recipe. These peppers are also famously used to make tirokafteri, a spicy feta dip.

If you can’t get your hands on the Florina variety, Romano peppers are a great alternative.

Here in Australia, I buy mine from my local grocers, Tony and Marks. I’m not exactly sure what they’re labelled as, but they’re a type of capsicum. Wherever you’re shopping, look for the long, thinner variety rather than the traditional red bell peppers for the best results.

Ingredients

Here's all the ingredients that make these feta stuffed peppers so special! As always, check the recipe card below for precise quantities.

• Red Peppers (long variety): These keep the touch and appearance of this dish authentic! Feel free to add some green peppers as well for variety.
• Feta cheese: The star of the stuffing. Crumble it finely for the best texture and flavour.
• Kefalograviera cheese: Adds a rich flavour to the mix! If unavailable, you can substitute with Parmesan, Kasseri, or Pecorino.
• Greek yoghurt: Provides creaminess to the stuffing while keeping it light. Make sure to drain it if it’s watery.
• Tomato: Coarsely diced to help make the texture so much nicer!
• Garlic: Finely minced for a beautiful punch that ties the filling together. You can substitute with garlic powder if needed, but fresh is best here.
• Spring onions: Use both the whites and greens in the stuffing for a mild, fresh onion flavour.
• Parsley: Finely chopped parsley adds a burst of freshness to every bite. You can even choose to keep some for garnish as well!
• Dried oregano and dried mint: We always need some classic Greek oregano in our recipes! Dried mint is used for ease, but you can substitute it with around 10 fresh mint leaves.
• Black pepper: For a little bit of spice and to balance everything nicely.

Topping Ingredients

• Extra virgin Greek Olive oil: Drizzle a bit of olive oil over the peppers for added richness. Focus on the skins to help with the charring process.
• Salt: Just a sprinkle on the pepper skins for a bit of extra flavour. 
• Kefalograviera cheese: Add an extra layer over the top of the stuffing for an irresistible golden, crispy layer.
• Spring onion greens: Finely sliced and used for garnish, adding some nice colour to finish off the dish.

Preparation

• Grate Your Cheese: Grate the kefalograviera cheese, making sure to separate some for the feta mixture and save the rest for topping before baking.
• Dice the Tomato: Coarsely dice the tomato. I prefer the pieces not too small but not too large either, just the right size for a good balance in the mixture.
• Mince the Garlic: Clean and mince your garlic cloves for the stuffing.
• Chop the Herbs and Spring Onions: Finely chop the parsley and spring onions. Use both the whites and greens for the feta filling mixture, but use just the greens for garnishing.
• Measure Out the Rest: Get the yoghurt, and if it’s watery, drain it a little. Have your spices measured out and ready to go.
• Set Up Your Tools: You’ll need a large mixing bowl, a baking dish, and a sharp knife. With everything prepped and ready, your now good to start!

Step-by-step instructions

Follow these simple steps to create the best baked feta stuffed peppers. If you need extra help, watch my video tutorial to see how it’s done in action!

Prepare the peppers

1. Start by placing the peppers on a chopping board. Using a sharp knife, carefully slice a T-shaped cut into each pepper.
2. Gently remove the seeds from the inside, taking care not to remove the head. Take your time to keep the peppers intact.
3. Wash the peppers under cold water, rinsing out any remaining seeds. Allow them to drain while you prepare the stuffing.

Prepare the stuffing

1. In a large bowl, crumble the feta cheese with your hands. Add the grated kefalograviera cheese and Greek yoghurt.
2. Add the finely chopped spring onions, finely chopped parsley, minced garlic, diced tomatoes, dried mint, dried oregano, and black pepper.
3. Mix everything together well until fully combined.

Assemble and bake

1. Generously stuff the peppers with the feta mixture. Use a spoon or your fingers to ensure the filling reaches the bottom of each pepper.
2. Place the stuffed peppers snugly in your baking pan to help them stay upright. Brush a little olive oil over the peppers, focusing on the skins, and sprinkle then with a pinch of salt for added flavour.
3. Sprinkle the remaining grated kefalograviera cheese over the top of each pepper to create a golden, crispy crust.
4. Bake the peppers in a preheated oven at 180°C (fan-forced) for about 45 minutes, or until the cheese is melted, golden, and the skins are lightly charred. The cooking time may vary slightly, so keep an eye on them towards the end.
5. Let the peppers rest for 5–10 minutes after baking to cool slightly. Garnish with finely sliced spring onion greens for a pop of colour and serve warm.

Top tips

• Keep Peppers Upright: If you’re having a hard time finding the right dish to keep the peppers snug, upright, and closed, you can use a baking tray and secure them with toothpicks. This also works if you accidentally opened the peppers too much during preparation.
• Brush on the Extra Oil: When adding olive oil to the skins, use a brush to ensure you apply it evenly. This prevents the dish from becoming too greasy while helping the peppers char beautifully.
• Drain Watery Yoghurt: If your Greek yoghurt is watery, drain it a little before adding it to the stuffing. This keeps the mixture creamy and prevents it from being too runny.
• Add Some Heat: If you like a little kick, try adding a pinch of red pepper flakes or finely chopped chilli to the stuffing for some heat.
• Additional Garnish Options: Many people like to add freshly chopped parsley, fresh basil, or even a drizzle of balsamic vinegar for a touch of sweetness. Choose one or mix and match based on your taste!
• Eat the Extra: Got extra filling leftover? Pair it with some toasted bread or pita chips and enjoy it as a quick snack. Trust me, it’s the best way to taste the goods a little earlier. 

Serving suggestions

• As a Main Dish: Enjoy these roasted peppers as a complete meal by pairing them with Greek lemon potatoes or pilafi rice. They can all be roasted together in the oven at the same temperature, making it a convenient and delicious option.
• As a Meze: Serve these peppers as an appetiser alongside your mains when making moussaka, pastitsio, stifado, or chicken youvetsi for a true Greek feast. If you want another meze to pair with this, try my bouyiourdi, a bold and cheesy feta dish that’s just as irresistible!
• Pair with a Salad: A traditional Greek salad with kalamata olives is the perfect combination. Or try my Greek tomato salad, which is quick, easy, and incredibly refreshing.
• Add Some Bread: A slice of crusty bread or homemade pita is perfect for scooping up the cheesy filling that might escape onto the plate and soaking up any leftover juices.
• Dessert Pairing: If you’re going to the effort to make this as a meze, you have to finish strong with one of my Greek desserts! My choice to finish off would be this Greek-style baklava.

Storage

• Refrigerate: Store any leftover peppers in an airtight container in the fridge for up to 3 days.
• Reheat: To keep the flavours intact, reheat the peppers in the oven at 160°C (fan-forced) until warmed through.

📖 Recipe