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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Stuff the Peppers: Spoon the cheese and herb filling into each prepared bell pepper cavity, packing gently but leaving some space at the top.
- 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.
- 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.
- 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!
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