Name: Greek Stuffed Peppers with Feta and Herbs Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek
Ingredients: 6 long, slim bell peppers; 450 grams feta cheese; 100 grams kefalograviera cheese (or substitute 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; 1 tablespoon olive oil; ½ teaspoon salt (for pepper skin only); 30 grams kefalograviera cheese, grated (or substitute with parmesan, kasseri, or pecorino); 2 spring onion greens, sliced

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If you’re looking for a dish that’s bursting with Mediterranean flavors and makes you feel like you’re dining in a cozy Greek taverna, this Greek Stuffed Peppers with Feta and Herbs Recipe will absolutely win you over. It’s one of those recipes that’s incredibly simple but so satisfying and fresh, thanks to the bright herbs, creamy feta, and tender roasted peppers. I love pulling this out anytime I want to impress friends with something vibrant yet homey.

What I find really special about this Greek Stuffed Peppers with Feta and Herbs Recipe is how it balances richness with freshness — the feta and kefalograviera cheeses add tang and depth, while the herbs and garlic bring that unmistakable Greek charm. Plus, it’s versatile enough to work as a main or a hearty side, whether you’re whipping it up for a casual weeknight dinner or a weekend gathering. Trust me, once you make this, you’ll find yourself reaching for it over and over!

Ingredients You’ll Need

Each ingredient in this Greek Stuffed Peppers with Feta and Herbs Recipe plays a crucial role in creating authentic Greek flavors while keeping everything balanced. When shopping, I recommend finding the freshest herbs and the best quality feta — it really makes a difference!

Long, slim bell peppers: These hold the stuffing beautifully and roast evenly; I like using colorful ones for an inviting presentation.
Feta cheese: The star of the dish, providing creamy tanginess; try to get authentic Greek feta if you can.
Kefalograviera cheese: Adds a slight nuttiness and melts well; no kefalograviera? Parmesan or pecorino work well too.
Greek yoghurt: Brings creaminess and lightness to the stuffing; I use full-fat for richness.
Spring onions (scallions): Fresh and mildly pungent, they add wonderful crunch and color.
Fresh parsley: Bright and herbaceous, parsley really wakes up the flavors.
Garlic cloves: Mincing these fine ensures the flavor is open but not overpowering.
Tomato: A diced fresh tomato offers juicy acidity and a touch of sweetness.
Dried mint: A classic Greek herb; fresh mint can substitute, just use a bit more gently.
Dried oregano: Earthy and aromatic, oregano rounds out the herb mix perfectly.
Black pepper: Adds subtle heat; freshly cracked always trumps pre-ground.
Olive oil: For drizzling on top to enhance roasting and add richness.
Salt: Lightly sprinkled on the pepper skins to season as they bake.

Variations

I love making this Greek Stuffed Peppers with Feta and Herbs Recipe my own, so feel free to switch up the herbs or cheeses based on what you have handy or your dietary preferences. It’s a forgiving recipe that welcomes twists and still delights every time.

Vegetarian Variation: This recipe is naturally vegetarian, but if you want to add a bit more protein, I sometimes toss in some cooked quinoa or chickpeas for extra texture.
Herb swaps: If you can’t find dried mint, fresh basil or dill are delicious alternatives that give the recipe a different but still fresh profile.
Cheese alternatives: No kefalograviera? Parmesan, pecorino, or kasseri are excellent substitutes that still offer a sharp bite.
Spice it up: For a little heat, sprinkle in some crushed red pepper flakes into the filling — my husband enjoys this twist on chilly nights.
Keto-Friendly: Skip the yogurt or use a full-fat version with no added sugars to keep carbs low and creamy richness intact.

How to Make Greek Stuffed Peppers with Feta and Herbs Recipe

Step 1: Prepare the Peppers

Start by preheating your oven to 375°F (190°C). Then carefully slice the tops off your long, slim bell peppers and remove the seeds and membranes. It’s important to keep the stems intact if you can — they make the peppers look great when serving and help them hold their shape. I find that gently running a spoon inside cleans them out efficiently without tearing.

Step 2: Make the Filling

In a bowl, crumble the feta and kefalograviera cheeses. Add in the Greek yogurt, finely chopped spring onions, minced garlic, and diced tomato. Mix in the dried mint, oregano, black pepper, and fresh parsley. I like to stir gently so the cheeses hold some texture — it’s all about that creamy, herb-packed filling that’s rich but light. Taste a small bit to adjust the seasoning if you need.

Step 3: Stuff and Season the Peppers

Spoon the cheese and herb mixture generously into each hollowed bell pepper. Once all are filled, drizzle a tablespoon of olive oil over the tops, then sprinkle a bit of salt carefully on the pepper skins only — this enhances their sweetness as they roast. I often use my fingers to rub the oil and salt gently over the skins for even coverage.

Step 4: Bake to Perfection

Place the stuffed peppers upright in a baking dish and sprinkle 30 grams of grated kefalograviera (or your substitute cheese) on top; this melts into a gorgeous golden crust. Bake for about 30-35 minutes, or until the peppers are tender but still hold their shape, and the cheese topping is bubbling and slightly browned. Keep an eye on them towards the end to prevent burning — every oven’s a bit different!

How to Serve Greek Stuffed Peppers with Feta and Herbs Recipe

Greek Stuffed Peppers with Feta and Herbs Recipe - Recipe Image

Garnishes

I usually finish the dish with some fresh green slices of spring onions — they add a lovely crunch and pop of color. A light drizzle of extra virgin olive oil or a sprinkle of freshly chopped parsley also elevates the plate beautifully, making it feel fresh and bright. Lemon wedges on the side never hurt either for a citrusy lift!

Side Dishes

For sides, I pair these Greek Stuffed Peppers with Feta and Herbs Recipe with a crisp cucumber and tomato salad dressed simply with lemon and olive oil. Roasted potatoes or a light orzo pilaf make for a hearty meal. Sometimes, I serve it alongside grilled chicken or fish if I want to add protein without overpowering the Mediterranean vibe.

Creative Ways to Present

Once, for a dinner party, I arranged these stuffed peppers standing on a bed of wild greens with edible flowers and drizzled homemade tzatziki around the plate. It was such a hit! You can also halve the peppers lengthwise for appetizer-sized portions or serve them with a dollop of Greek yogurt sprinkled with fresh herbs for a more festive feel.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I find that the peppers soak up more flavor overnight, making them even tastier the next day. Just be sure to drink up any excess liquid before reheating to keep the textures right.

Freezing

I’ve had good luck freezing these stuffed peppers, especially when I pop them into single portions wrapped tightly with foil and a layer of plastic wrap. Just thaw them slowly in the fridge and reheat gently to maintain the creamy cheese texture and avoid sogginess. Freezing is a lifesaver when meal prepping!

Reheating

To reheat, I prefer baking at 350°F (175°C) for 15-20 minutes, uncovered, to revive that lovely roasted pepper texture and warm the cheese filling without turning it rubbery. Alternatively, a quick microwave zap works if you’re in a rush — just be careful to heat in short bursts and keep an eye on it.

FAQs

Can I use other types of peppers for this recipe?

Absolutely! While long, slim bell peppers are traditional and hold the filling nicely, you can use any bell pepper variety. Just make sure they’re large enough to stuff and can stand upright in your baking dish. If using smaller peppers like mini bell peppers, consider halving them or adjusting the filling amounts.
What if I don’t have kefalograviera cheese?

No worries! Kefalograviera is a flavorful firm Greek cheese, but if you can’t find it, Parmesan, Pecorino Romano, or Kasseri are excellent substitutes. They all bring similar nuttiness and a lovely golden crust when baked.
Can I make this recipe vegan?

You can make a vegan version by using plant-based feta alternatives and dairy-free yogurt. Keep in mind the texture and flavor will differ slightly, but using good quality vegan cheese and fresh herbs will keep the dish delicious and satisfying.
How far ahead can I prepare the stuffed peppers?

You can prepare the stuffing and fill the peppers a few hours ahead, then cover and refrigerate until ready to bake. For best texture, bake the peppers fresh rather than fully stuffing and baking the day before, which might make the peppers a bit soggy.
What sides go best with Greek stuffed peppers?

Light, fresh sides complement these stuffed peppers well—think Greek salad, lemony roasted potatoes, or simple grilled veggies. If you want more, a side of orzo or crusty bread rounds out the meal perfectly.

Final Thoughts

This Greek Stuffed Peppers with Feta and Herbs Recipe is definitely one of those dishes I keep coming back to because it’s comfort food that feels special, without any fuss. It’s a recipe that invites you in with its colors and aromas, and leaves you feeling nourished and content. I really encourage you to try it out—you might find it becoming a signature in your kitchen, just like it is in mine!