Peppers Stuffed with Feta
Elevate your appetizer game with these irresistible Peppers Stuffed with Feta, a Mediterranean-inspired dish bursting with flavor and vibrant color. Sweet red, yellow, or orange bell peppers are filled with a creamy, tangy mixture of feta and cream cheese, enhanced with fresh parsley, garlic, and optional dill for an herby kick. A drizzle of olive oil and a hint of lemon juice add brightness, while a sprinkle of breadcrumbs (optional) creates a delightful crunch. Baked to perfection, these stuffed peppers are tender yet hold their shape beautifully, making them as visually stunning as they are delicious. Perfect as a warm appetizer, party dish, or light meal alongside a crisp salad, this easy-to-make recipe is ready in under an hour and guaranteed to impress your guests.
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Recipe Information
Ingredients
- 4 pieces bell peppers (red, yellow, or orange)
- 200 grams feta cheese
- 100 grams cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 2 tablespoons breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
Slice the tops off the bell peppers and remove the seeds and membranes inside. Rinse them and pat them dry. If the peppers do not sit flat, trim a small section off the bottom, taking care not to create a hole.
In a mixing bowl, combine the feta cheese, cream cheese, minced garlic, parsley, dill (if using), olive oil, lemon juice, black pepper, and salt. Mix until smooth and well combined.
Stuff each pepper with the feta mixture, pressing it in gently to pack it tightly and prevent air gaps. Leave a small mound of filling at the top of each pepper.
If desired, sprinkle a bit of breadcrumbs over the top of each stuffed pepper for a light crunch.
Place the stuffed peppers in the prepared baking dish. Cover the dish loosely with aluminum foil to prevent excessive browning during baking.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown and the peppers are tender.
Remove the peppers from the oven and let them cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Serve warm as an appetizer or alongside a fresh salad for a light meal. Enjoy!
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1168 mg | 90% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1394 mg | 30% | |
*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.
