Greek Peppers with Feta Cheese and Tomato Sauce
Indulge in the irresistible flavors of the Mediterranean with this recipe for Greek Peppers with Feta Cheese and Tomato Sauce. Sweet, tender bell peppers are stuffed with a creamy, tangy blend of crumbled feta and cream cheese, then baked to perfection in a rich, garlicky tomato sauce infused with aromatic oregano and thyme. A drizzle of olive oil enhances the natural sweetness of the peppers as they roast, while the optional garnish of fresh parsley and a squeeze of lemon add a zesty finishing touch. This satisfying, vegetarian dish is perfect as a main course or an elegant side, celebrating the vibrant simplicity of Greek cuisine. Ready in just an hour, it’s a show-stopping recipe sure to impress your guests.
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Recipe Information
Ingredients
- 4 bell peppers (any color)
- 200 grams feta cheese, crumbled
- 100 grams cream cheese, softened
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped (optional garnish)
- 4 fresh lemon wedges (for serving)
Instructions
Preheat your oven to 200°C (400°F).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them and pat dry. Set aside.
In a medium-sized mixing bowl, combine the crumbled feta cheese and cream cheese. Mix well until creamy. Set this filling aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the crushed tomatoes to the skillet, followed by the dried oregano, dried thyme, salt, and black pepper. Stir well and let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat.
Stuff each bell pepper with the feta and cream cheese mixture, packing it gently but firmly.
Place the stuffed peppers upright in a baking dish and pour the tomato sauce evenly over the top and around the peppers.
Drizzle the remaining 1 tablespoon of olive oil over the peppers.
Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and slightly browned on the edges.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired.
Serve warm with fresh lemon wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 4135 mg | 180% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 45.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1294 mg | 100% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
