Feta Stuffed Peppers Recipe – Turkey Special
Feta Stuffed Peppers are a delicious and easy-to-make dish that combines the savory richness of crumbled feta cheese with fresh, flavorful vegetables. Bell peppers are hollowed out and filled with a savory mixture of feta, herbs, and spices, then baked until tender and golden. This dish can be enjoyed as a light meal, appetizer, or side, offering a perfect balance of creamy, tangy cheese and the natural sweetness of the roasted peppers. Whether you choose to serve them as a vegetarian main or a tasty accompaniment to grilled meats, Feta Stuffed Peppers are always a crowd-pleaser.
- 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:
Pepper Selection:You can use any color of bell pepper, though red, yellow, and orange peppers tend to be sweeter. If you prefer a milder taste, you could also use larger peppers like the Italian “Cubo” variety.
Rice or Quinoa:The quinoa or rice in the filling is optional but helps give the stuffing a little extra texture and bulk. You can skip it for a more cheese-focused filling, or substitute with couscous or bulgur for different flavors.
Topping Options:For extra richness, sprinkle some Parmesan or mozzarella cheese on top before baking. If you’re looking for a lighter option, you can skip the cheese topping entirely.
Make Ahead:These stuffed peppers can be prepared in advance and stored in the fridge for up to 2 days before baking. You can also freeze them (before baking) for later use. Just thaw in the fridge overnight and bake as instructed.
Serving Ideas:Feta Stuffed Peppers pair well with a simple side salad or a grain-based salad like tabbouleh or couscous. For a heartier meal, serve them with grilled chicken or lamb.
