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Red bell peppers stuffed with white feta cheese filling
Baked peppers stuffed with feta

Roasted Peppers Stuffed with Feta & Herbs

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
The culinary success of this dish depends on the contrast between the high salinity of the sheep's milk feta and the natural sweetness of the roasted peppers. During baking, the feta softens but does not melt completely like mozzarella, providing a necessary textural resistance against the soft pepper flesh.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking Dish: Select a size where the peppers fit snugly upright so they don't tip over and spill the cheese.
  • Aluminum Foil: To tent the dish for the first half of baking, ensuring the peppers steam-cook without burning the cheese.

Allergen Information

⚠️ Dairy

Instructions

1 ✓

Mix crumbled feta, oil, garlic, and oregano.

Tip: Avoid pre-crumbled feta which contains anti-caking agents (cellulose) that prevent proper binding with the oil and herbs.
2 ✓

Stuff peppers and bake at 400°F (200°C) until peppers are blistered and soft.

Tip: Covering with foil initially creates a steam environment to cook the peppers through; uncovering later allows for Maillard browning.

Recipe FAQ

Can I make ahead?
Yes, assemble them and keep in the fridge. Bake right before serving.
Peppers are too crunchy?
Bake them covered for longer. The steam is what softens the flesh.
Cheese swap?
Goat cheese (chèvre) works beautifully if you find feta too salty.

Ingredients

  • 4 large Bell Peppers
  • 8 oz Feta Cheese (block, not pre-crumbled)
  • 1 tbsp Dried Oregano
  • 2 tbsp Olive Oil
  • 1 clove Garlic (minced)