{"id":10543,"date":"2026-07-03T19:39:25","date_gmt":"2026-07-03T19:39:25","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10543"},"modified":"2026-07-03T19:59:45","modified_gmt":"2026-07-03T19:59:45","slug":"baked-greek-stuffed-peppers-with-feta-cheese-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/baked-greek-stuffed-peppers-with-feta-cheese-video\/","title":{"rendered":"Baked Greek Stuffed Peppers with Feta Cheese [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Baked Greek Stuffed Peppers with Feta Cheese [Video]<\/span><\/h2>\n
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This Greek stuffed peppers with feta cheese recipe is a quick, easy, and classic Greek meze that\u2019s flavour-packed. Known as piperes gemistes me feta<\/em>, 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!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Nikolopaa<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Rectangular baking dish<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 6<\/span> bell peppers <\/span> long, slim variety (see note)<\/span><\/li>
    • 450<\/span> g (~1 lb)<\/span> Feta cheese<\/span><\/li>
    • 100<\/span> g (3\u00bd oz)<\/span> Kefalograviera cheese <\/span> (substitute with parmesan, kasseri, or pecorino)<\/span><\/li>
    • 100<\/span> g (~7 Tbsp \/ \u00bd cup)<\/span> Greek yoghurt<\/span><\/li>
    • 4<\/span> spring onions<\/span> scallions\/ green onion finely chopped<\/span><\/li>
    • 9<\/span> g (~\u00bc cup, ~3 Tbsp, ~ 4-5 sprigs)<\/span> fresh parsley finely chopped<\/span><\/li>
    • 3<\/span> cloves<\/span> garlic <\/span> minced<\/span><\/li>
    • 1<\/span> tomato <\/span> diced<\/span><\/li>
    • 1<\/span> tsp<\/span> dried mint <\/span> (see notes for fresh substitute)<\/span><\/li>
    • 1\u00bd<\/span> tsp<\/span> dried oregano<\/span><\/li>
    • 1<\/span> tsp<\/span> black pepper<\/span><\/li><\/ul><\/div>

      <\/span>Topping<\/span><\/h4>
      • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> salt <\/span> (on pepper skin only)<\/span><\/li>
      • 30<\/span> g (~1 oz, roughly \u00bc cup when finely grated)<\/span> Kefalograviera cheese <\/span> grated (substitute with parmesan, kasseri, or pecorino)<\/span><\/li>
      • 2<\/span> spring onion greens<\/span> sliced<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Prepare the Peppers:<\/strong>\u00a0Carefully 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.<\/span><\/div><\/li>
        • Prepare the Stuffing:<\/strong>\u00a0In 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.<\/span><\/div><\/li>
        • Stuff the Peppers:<\/strong>\u00a0Using 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.<\/span><\/div><\/li>
        • Arrange for Baking:<\/strong>\u00a0Place the stuffed peppers snugly into a baking dish to help them stay upright.<\/span><\/div><\/li>
        • Add the Topping:<\/strong>\u00a0Drizzle 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.<\/span><\/div><\/li>
        • Bake:<\/strong>\u00a0Place the peppers into a preheated oven at 180\u00b0C (fan-forced) \/ 350\u2109 and bake for approximately 45 minutes, or until the peppers are slightly charred and cooked through.<\/span><\/div><\/li>
        • Rest and Serve:<\/strong>\u00a0Remove the peppers from the oven and allow them to rest for 5-10 minutes before serving.<\/span><\/div><\/li>
        • Enjoy:<\/strong>\u00a0Garnish with some extra slices of spring onion greens for added presentation and serve warm.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          <\/span>Notes<\/span><\/h3>

          <\/span>Pepper selection<\/span><\/h4>\nYou\u2019ll want to look for\u00a0long, slim red peppers\u00a0to keep with the classic look and feel of this\u00a0peppers recipe. In Greece, these are typically\u00a0Florina<\/em> peppers, which are sweet and perfect for this recipe. If you can\u2019t get your hands on the Florina variety,\u00a0Romano<\/em> peppers\u00a0are a great alternative.<\/span>
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          <\/span>Other Notes<\/span><\/h5>\n
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          1. Garnish Ideas:<\/strong>\u00a0For 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!<\/li>\n
          2. Torn peppers:<\/strong>\u00a0If a pepper splits or tears during preparation, use toothpicks to hold it together while baking. Remove the toothpicks before serving.<\/li>\n
          3. Fresh mint option:<\/strong>\u00a0If you have fresh mint leaves, you can use them instead of dried mint. Roughly 10 leaves, finely chopped, will work well in the stuffing.<\/li>\n
          4. Storage:<\/strong>\u00a0Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven at 160\u00b0C for best results.<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>\n\n\n

            <\/span>Video<\/span><\/h3>\n\n\n\n
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