Feta Stuffed Peppers Recipe – Turkey Special
This Feta-Stuffed Peppers recipe brings together sweet roasted or fresh bell peppers and a creamy, herb-infused feta filling. Lightly drizzled with olive oil and optionally topped with garlic and fresh herbs like dill or parsley, these flavorful bites offer a vibrant, vegetarian mezze that’s both elegant and effortlessly delicious.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Feta Stuffed Peppers Ingredients:
- 4 large bell peppers (red, yellow, or orange)
- 200g (7 oz) feta cheese, crumbled
- 1/2 cup cooked quinoa or rice (optional, for extra texture)
- 1/4 cup black olives, chopped (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 1/4 cup grated mozzarella cheese (optional, for topping)
- 1 tablespoon lemon juice (optional, for a fresh finish)
Prepare the Peppers:
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and carefully remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright.
Lightly drizzle the peppers with olive oil and place them in a baking dish. Set aside.
Prepare the Filling:
Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional minute, until fragrant.
Remove from heat and let the mixture cool slightly.
In a large bowl, combine the sautéed onion and garlic with crumbled feta cheese, cooked quinoa or rice (if using), olives, parsley, oregano, and a pinch of salt and pepper.
Mix until everything is well combined. If desired, add a squeeze of lemon juice for a fresh zing.
Stuff the Peppers:
Stuff each bell pepper with the feta mixture, pressing gently to pack the filling inside. If you like a bit of extra cheese, sprinkle grated mozzarella on top of each stuffed pepper.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the filling is golden and slightly crispy on top.
Serve:
Serve the stuffed peppers warm, garnished with additional fresh parsley or a drizzle of olive oil, if desired.
Recipe Notes:
For preventing sogginess, roast peppers until just tender but still holding shape; this balances sweetness without becoming limp.
Create a creamy filling by blending crumbled feta with olive oil and finely chopped herbs like dill, parsley, or mint.
To seal in flavor, top each filled pepper with a light drizzle of olive oil and place under broiler briefly for a golden finish.
Make-ahead friendly—prepare the filling and assemble peppers ahead; store refrigerated and warm gently before serving.
For presentation flair, garnish with fresh herbs or sprinkle with toasted walnuts for contrasting texture and flavor.
