Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe

I can’t wait to share this Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe with you — it’s honestly one of those dishes that feels like a warm hug on a plate. The combination of creamy feta and nutty kefalograviera cheese creates a filling that’s bursting with authentic Mediterranean flavors. Whether you’re craving a comforting weeknight dinner or something impressive to bring to a gathering, this recipe nails it every time.

What makes these Greek stuffed peppers truly special is how effortlessly fresh ingredients come together in this simple bake. You get the sweetness of tender roasted peppers paired with fresh herbs, garlic, and a subtle tang from the Greek yogurt that keeps the stuffing moist and rich. I’ve made this for friends and family and it’s always a hit — trust me, you’ll want to keep this Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe in your go-to rotation.

Ingredients You’ll Need

Let’s talk ingredients — each one here plays a real role in balancing flavors and creating that classic Greek vibe. When you shop, look for quality cheese, fresh herbs, and vibrant peppers; they’ll make a big difference in your final dish.

• Bell peppers (long, slim variety): These hold the stuffing perfectly and roast evenly, giving a sweeter taste.
• Feta cheese: Look for good quality, brined feta for that creamy saltiness that’s iconic in Greek cooking.
• Kefalograviera cheese: If you can’t find it, parmesan or kasseri are great stand-ins and add a pleasant sharpness.
• Greek yogurt: Adds a tangy creaminess to the filling, keeping it moist without heaviness.
• Spring onions (scallions/green onions): Provide a mild onion crunch and fresh pop of color.
• Fresh parsley: Nothing beats fresh herbs for brightness — don’t skip this!
• Garlic cloves: Minced finely for that aromatic base flavor.
• Tomato: Adds juiciness and a slight acidity to balance the richness.
• Dried mint: I love how it adds a subtle cooling note; fresh mint works well too if you have it.
• Dried oregano: Classic Greek herb, so essential for that earthiness.
• Black pepper: Freshly ground, always better for a little kick.
• Olive oil: Use a good quality extra virgin olive oil for drizzling over the peppers before baking.
• Salt (for pepper skin): Helps draw out the sweetness while roasting.

Variations

I love making this recipe my own depending on what’s in season or what I have on hand. Don’t be afraid to swap around ingredients to suit your taste or dietary needs — cooking should be fun and flexible!

• Vegetarian variation: This recipe is already perfect for vegetarians, but you can add cooked quinoa or bulgur for a heartier stuffing.
• Substitute cheeses: I’ve used kasseri or parmesan instead of kefalograviera based on availability, and they work beautifully.
• Fresh herbs: Fresh mint instead of dried adds a livelier, brighter flavor if you can get it.
• Spice it up: Adding a pinch of smoked paprika or chili flakes can give it a nice unexpected warmth.

How to Make Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe

Step 1: Prepare the Peppers

Start by preheating your oven to 375°F (190°C). Grab those long, slim bell peppers and carefully slice off the tops, saving them to use as little “lids” if you like a cute presentation. Be sure to remove the seeds and membranes — this opens up space to stuff and helps the pepper roast evenly. Then, lightly brush the peppers with olive oil and sprinkle just a touch of salt on the skin side; this helps caramelize and deepen the flavor during baking.

Step 2: Make the Filling

In a mixing bowl, crumble the feta cheese and grate the kefalograviera (or your substitute). Add the Greek yogurt — this keeps the filling creamy and moist without getting too heavy. Mix in finely chopped spring onions, parsley, minced garlic, and diced tomato. Sprinkle in your dried herbs: mint, oregano, plus freshly ground black pepper. Give it a good stir to combine everything evenly.

Step 3: Stuff and Bake

Fill each pepper generously with the cheese and herb mixture, pressing down lightly so it’s compact but not squashed. Arrange them upright in a baking dish. Drizzle the tops with a little more olive oil, sprinkle with some extra grated kefalograviera, and top with sliced spring onions for color and a bit of sharpness once roasted. Bake for about 35-40 minutes or until the peppers are tender and the filling is slightly golden on top.

How to Serve Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe

Garnishes

I like to finish these off with a sprinkle of extra fresh parsley and a drizzle of good olive oil right before serving. A few lemon wedges on the side are fantastic too — the citrus brightens all those rich, creamy flavors beautifully. Sometimes I even add a scattering of toasted pine nuts for a bit of crunch.

Side Dishes

This recipe pairs wonderfully with a crisp Greek salad — think cucumbers, olives, and red onions tossed with a simple vinaigrette. You could also serve it alongside warm pita bread or a light lemon rice pilaf to round out the meal.

Creative Ways to Present

For a dinner party, I’ve hollowed smaller peppers and arranged them on a platter with microgreens sprinkled over the top. It feels festive and colorful. You could also serve the stuffing as a dip alongside roasted pepper strips and pita chips — it’s a fun twist that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I always store any leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. When you reheat, cover the peppers with foil to keep them moist and avoid drying out the cheese topping.

Freezing

Freezing is possible but I prefer not to because the texture of the peppers softens quite a bit. If you do freeze, wrap each pepper individually in plastic wrap then foil, and use within one month for best flavor.

Reheating

The best way to reheat is in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. You could also reheat gently in a covered skillet on the stove, but be careful not to burn the cheese on the bottom.

FAQs

Final Thoughts

All in all, this Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe has become a beloved favorite in my kitchen—and I hope it will be in yours too. There’s just something so satisfying about that melty, herby cheese filling hugging tender roasted peppers that feels both comforting and a little special. Give it a try for your next dinner and watch how everyone asks for seconds — trust me, you’re going to love the ease and fantastic flavor of this one!

Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe

★★★★★ 4.7 from 52 reviews

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

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Description

This Greek Stuffed Peppers with Feta Cheese recipe offers a delightful Mediterranean twist, featuring long slim bell peppers filled with a creamy mixture of feta, kefalograviera cheese, Greek yogurt, fresh herbs, and aromatic spices. Baked to perfection and topped with grated cheese and spring onions, this dish is a wholesome, flavorful main course or side that captures the essence of traditional Greek cuisine.

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Ingredients

Scale 1x2x3x

Stuffing

• 6 long, slim bell peppers
• 450 grams feta cheese
• 100 grams kefalograviera cheese (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 (to sprinkle on pepper skin only)
• 30 grams kefalograviera cheese, grated (substitute with parmesan, kasseri, or pecorino)
• 2 spring onion greens, sliced

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Instructions

1. Prepare the Peppers: Wash and carefully slice the tops off the long bell peppers. Remove the seeds and membranes inside to create cavities for the stuffing, then set aside.
2. Make the Cheese Mixture: In a large bowl, crumble the feta cheese and add the grated kefalograviera cheese. Mix in the Greek yogurt to achieve a creamy consistency.
3. Add Aromatics and Herbs: To the cheese mixture, add finely chopped spring onions, minced garlic, diced tomato, chopped fresh parsley, dried mint, dried oregano, and black pepper. Stir well to combine all flavors evenly.
4. Stuff the Peppers: Spoon the cheese and herb filling into each prepared bell pepper cavity, packing gently but leaving some space at the top.
5. Prepare for Baking: Place the stuffed peppers upright in a baking dish. Drizzle olive oil over the tops, sprinkle the pepper skins lightly with salt, and evenly distribute the remaining grated cheese on top.
6. Bake: Preheat your oven to 180°C (350°F). Bake the stuffed peppers for approximately 30-40 minutes until the peppers are tender and the topping is golden and bubbling.
7. Garnish and Serve: Once baked, remove from the oven and sprinkle sliced spring onion greens over the hot peppers for a fresh, vibrant finish. Serve warm and enjoy!

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Notes

• You can substitute fresh mint for dried mint by using about 1 tablespoon finely chopped fresh mint leaves.
• If you can’t find kefalograviera cheese, good alternatives include parmesan, kasseri, or pecorino, which provide a similar salty and nutty flavor.
• Use long, slim bell peppers for the traditional look and easy stuffing; however, regular bell peppers can be used as an alternative.
• Make sure not to overfill the peppers as the cheese mixture will expand slightly during baking.
• For a vegetarian dish (not vegan), this recipe is ideal; for vegan, substitute cheeses with plant-based alternatives.

Keywords: Greek stuffed peppers, feta cheese recipe, baked stuffed peppers, Mediterranean stuffed peppers, vegetarian Greek dish, bell peppers with cheese