Baked Greek Stuffed Peppers with Feta Cheese [Video]
This Greek stuffed peppers with feta cheese recipe is a quick, easy, and classic Greek meze that’s flavour-packed. Known as piperes gemistes me feta, these peppers are stuffed with creamy feta cheese, tangy yoghurt, and fresh herbs. Topped with extra cheese that crisps and melts beautifully, and oven-baked to a lightly charred skin, these peppers are a true show-stopping meze!
Servings: 6
Equipment
- Rectangular baking dish
Ingredients
- 6 bell peppers long, slim variety (see note)
- 450 g (~1 lb) Feta cheese
- 100 g (3½ oz) Kefalograviera cheese (substitute with parmesan, kasseri, or pecorino)
- 100 g (~7 Tbsp / ½ cup) Greek yoghurt
- 4 spring onions scallions/ green onion finely chopped
- 9 g (~¼ cup, ~3 Tbsp, ~ 4-5 sprigs) fresh parsley finely chopped
- 3 cloves garlic minced
- 1 tomato diced
- 1 tsp dried mint (see notes for fresh substitute)
- 1½ tsp dried oregano
- 1 tsp black pepper
Topping
- 1 Tbsp olive oil
- ½ tsp salt (on pepper skin only)
- 30 g (~1 oz, roughly ¼ cup when finely grated) Kefalograviera cheese grated (substitute with parmesan, kasseri, or pecorino)
- 2 spring onion greens sliced
Instructions
- Prepare the Peppers: Carefully slice a T-shaped incision into each pepper, being careful not to split them completely. Gently open them up and remove the seeds, keeping the rest of the pepper intact. Wash thoroughly under running water to clean.
- Prepare the Stuffing: In a mixing bowl, crumble the feta cheese finely. Add the grated kefalograviera cheese, Greek yoghurt, finely chopped spring onions, finely chopped parsley, minced garlic, diced tomato, dried mint, dried oregano, and black pepper. Mix everything together well until fully combined.
- Stuff the Peppers: Using a large spoon, fill each pepper generously with the stuffing. Use a small spoon to gently push the mixture down to fill the bottom and sides of the pepper completely.
- Arrange for Baking: Place the stuffed peppers snugly into a baking dish to help them stay upright.
- Add the Topping: Drizzle a little olive oil over the stuffed peppers. Sprinkle the pepper skins with salt to taste. Top with extra kefalograviera cheese for a crispy, golden finish.
- Bake: Place the peppers into a preheated oven at 180°C (fan-forced) / 350℉ and bake for approximately 45 minutes, or until the peppers are slightly charred and cooked through.
- Rest and Serve: Remove the peppers from the oven and allow them to rest for 5-10 minutes before serving.
- Enjoy: Garnish with some extra slices of spring onion greens for added presentation and serve warm.
Notes
Pepper selection
You’ll want to look for long, slim red peppers to keep with the classic look and feel of this peppers recipe. In Greece, these are typically Florina peppers, which are sweet and perfect for this recipe. If you can’t get your hands on the Florina variety, Romano peppers are a great alternative.Other Notes
- Garnish Ideas: For extra garnish, sprinkle with freshly chopped parsley, fresh basil, or drizzle with balsamic vinegar for a touch of sweetness and a tangy finish. Choose one or mix and match based on your taste!
- Torn peppers: If a pepper splits or tears during preparation, use toothpicks to hold it together while baking. Remove the toothpicks before serving.
- Fresh mint option: If you have fresh mint leaves, you can use them instead of dried mint. Roughly 10 leaves, finely chopped, will work well in the stuffing.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven at 160°C for best results.
