Greek Stuffed Peppers With Feta Cheese Recipe (Baked)
An easy cheesy Greek meze, stuffed peppers with feta cheese oven baked and packed with Mediterranean flavours! Enjoy as a side or main meal!
Ingredients
- 6 Bell peppers long, slim variety
- 450 grams Feta cheese
- 100 grams Kefalograviera cheese sub with parmesan, kasseri, or pecorino
- 100 grams Greek yoghurt
- 4 Spring onion sticks (scallions/ green onion) finely chopped
- 9 grams Fresh parsley finely chopped
- 3 Garlic cloves minced
- 1 Tomato diced
- 1 teaspoon Dried mint see notes for fresh substitute
- 1.5 teaspoon Dried oregano
- 1 teaspoon Black pepper
Topping
- 1 tablespoon Olive oil
- ½ teaspoon Salt on pepper skin only
- 30 grams Kefalograviera cheese grated, sub with parmesan, kasseri, or pecorino
- 2 Spring onion green sliced
Instructions
- Prepare the Peppers: Carefully slice a T-shaped incision into each pepper, being cautious not to split them completely. Gently open them up and remove the seeds, keeping the rest of the pepper intact. Wash thoroughly under running water to clean.
- Prepare the Stuffing: In a mixing bowl, crumble the feta cheese finely. Add the grated kefalograviera cheese, Greek yoghurt, finely chopped spring onions, finely chopped parsley, minced garlic, diced tomato, dried mint, dried oregano, and black pepper. Mix everything together well until fully combined.
- Stuff the Peppers: Using a large spoon, fill each pepper generously with the stuffing. Use a small spoon to gently push the mixture down to fill the bottom and sides of the pepper completely.
- Arrange for Baking: Place the stuffed peppers snugly into a baking dish to help them stay upright.
- Add the Topping: Drizzle a little olive oil over the stuffed peppers. Sprinkle the pepper skins with salt to taste. Top with extra kefalograviera cheese for a crispy, golden finish.
- Bake: Insert the peppers into a preheated oven at 180°C (fan-forced) and bake for approximately 45 minutes, or until the peppers are slightly charred and cooked through.
- Rest and Serve: Remove the peppers from the oven and allow them to rest for 5-10 minutes before serving.
- Enjoy: Garnish with some extra slices of spring onion greens for added presentation and serve warm.
Video
Notes
- Garnish Ideas: For extra garnish, sprinkle with freshly chopped parsley, fresh basil, or drizzle with balsamic vinegar for a touch of sweetness and a tangy finish. Choose one or mix and match based on your taste!
- Torn peppers: If a pepper splits or tears during preparation, use toothpicks to hold it together while baking. Remove the toothpicks before serving.
- Fresh mint option: If you have fresh mint leaves, you can use them instead of dried mint. Roughly 10 leaves, finely chopped, will work well in the stuffing.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven at 160°C for best results.
Nutrition
Calories: 361kcalCarbohydrates: 14gProtein: 22gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 82mgSodium: 1412mgPotassium: 426mgFiber: 3gSugar: 7gVitamin A: 4657IUVitamin C: 160mgCalcium: 680mgIron: 2mg
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