Greek Stuffed Peppers with Feta and Herbs Recipe
This delicious Greek Stuffed Peppers recipe features long, slim bell peppers filled with a flavorful mixture of feta and kefalograviera cheese, Greek yogurt, fresh herbs, and spices. Baked until tender and topped with olive oil, grated cheese, and spring onions, this dish offers a perfect balance of creamy, tangy, and savory flavors that make for a comforting and authentic Mediterranean meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 stuffed peppers (serves 4-6)
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Stuffed Peppers
- 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
Topping
- 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
Instructions
- Prepare the Peppers: Preheat your oven to 180°C (350°F). Wash and dry the bell peppers and carefully cut off the tops lengthwise to create an opening for the stuffing. Remove the seeds and membranes to create hollow shells. Lightly sprinkle salt on the pepper skins to enhance flavor and help with baking.
- Make the Filling: In a mixing bowl, crumble the feta cheese and grate the kefalograviera cheese. Add Greek yogurt, finely chopped spring onions, minced garlic, diced tomato, fresh parsley, dried mint, dried oregano, and black pepper. Mix all ingredients thoroughly to create a creamy, well-seasoned filling.
- Stuff the Peppers: Spoon the cheese and herb mixture into each hollowed bell pepper until generously filled. Be careful not to overfill to avoid spilling during baking.
- Add Toppings: Drizzle olive oil over the stuffed peppers, then sprinkle the grated kefalograviera cheese on top. Add sliced green spring onion to garnish.
- Bake: Place the stuffed peppers upright in a baking dish to prevent filling from spilling. Bake in the preheated oven for approximately 30-40 minutes or until the peppers are tender and the cheese topping begins to turn golden and bubbly.
- Serve: Remove from oven and let them cool for a few minutes. Serve warm as a delicious main dish or side, pairing well with a fresh Greek salad or crusty bread.
Notes
- For fresh mint substitute, use 2 tablespoons of finely chopped fresh mint instead of dried mint.
- You can substitute kefalograviera cheese with parmesan, kasseri, or pecorino based on availability.
- Long, slim bell peppers are preferred for aesthetics, but regular bell peppers can also be used.
- This dish is best served warm for optimal texture and flavor.