Feta Stuffed Sweet Peppers are to die for! They are so easy to make and the taste is absolutely incredible! This recipe makes a big batch of feta stuffed sweet peppers but they freeze well so you can enjoy them throughout the year! If you love a good sweet pepper (or any type of spicy peppers), and you have yet to try this appetizing feta stuffed sweet peppers recipe, then what are you waiting for?
Greek Stuffed Peppers with Feta Cheese Recipe
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 12 peppers 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Greek
- Diet: Vegetarian
A traditional Greek stuffed peppers with feta cheese recipe! The tanginess of strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary culinary combination!
- 12–14 red green peppers,long (Romano)
- 100g feta cheese, crushed with a fork (4 ounces)
- 50g kefalotyri or any hard yellow cheese, grated (2 ounces)
- 1 small tomato, peeled and seeded
- 1 red onion
- 2 cloves of garlic
- 2 tbsps chopped parsley
- 2 tbsps of olive oil for the stuffing
- 1 cup of olive oil
- freshly ground pepper
- 1 chilli pepper, chopped (optionally)
- In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
- Prepare the stuffing. In a food processor, add 2 tbsp’s of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
- Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won’t pour out, when melted.
- Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt
Feta Stuffed Mini Peppers
Feta Stuffed Mini Peppers are creamy little appetizer bites stuffed with an herbed feta ricotta cheese roasted inside sweet mini peppers.
Course: Appetizers/ Snacks
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 appetizers
- ▢1 cup Ricotta cheese
- ▢½ cup Feta cheese
- ▢Salt and pepper to taste
- ▢1 tablespoon Basil chopped fresh or 1 teaspoon dried
- ▢1 tablespoon Thyme chopped fresh or ½ teaspoon dried
- ▢2 Green onion sliced thinly
- ▢1 teaspoon Garlic powder (or 2 fresh finely chopped)
- ▢½ teaspoon Red pepper flakes (optional- to taste)
- ▢2 tablespoon Olive oil
- Preheat oven to 400 degrees F or preheat grill
- Make the feta ricotta mixture. In a food processor, add ricotta, feta, salt and pepper, basil, thyme and green onions, garlic powder and red pepper flakes. Mix until well blended in a food processor or by hand. Set Aside.
- Cut the tops off the 16 mini sweet peppers and remove any seeds.
- Place the feta ricotta mixture into a sealed baggie and cut the end tip off. Pipe the feta ricotta mixture into each sweet mini peppers.
- Place the stuffed mini peppers on a baking sheet and drizzle with a little olive oil and season with salt and pepper to taste.
- Bake for about 12-15 minutes until soft and peppers are slightly golden or you can broil for about 2-3 minutes on each side, watch them carefully so they do not over brown. You can also place a double sheet of aluminum foil piece on the grill and grill your feta stuffed mini peppers for about 3-4 minutes on each side on medium heat. In either situation, you must be prepared to have aluminum foil on your baking dish or grill so that if the cheese starts to ooze out a little bet the aluminum foil with catch it.
- Enjoy hot out of the oven or at room temperature. They can be cooked in advance and stored in the refrigerator for 3 days or can prep and get ready for the oven up to 3 days in advance.
Feta Stuffed Mini Peppers can be assembled up to 48 hours in advance, covered and then just bake when your guests arrive.
Serving: 1g | Calories: 56kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Feta Stuffed Peppers
These creamy feta stuffed peppers are a tasty snack! They’re easy to assemble and you can make them in advance so they’re perfect for a party! Try this easy low carb appetizer today!
We had some friends over last night and I put together a pretty simple appetizer, so I thought I’d share! It’s a perfect recipe to whip-up at the last minute (or a little ahead of time, which is what I did) and it just happens to be gluten-free! How cute are these peppers? I’ve actually been taking these little peppers to work with me and snacking on them in the afternoons with a bit of hummus. After a few days of snacking, I just couldn’t resist the urge to stuff them!
How to Make Feta Stuffed Peppers
How to Select the Best Feta Cheese
- Real Greek feta cheese is made from sheep’s milk and that’s what gives feta such a unique flavor. Be sure to check the label because a lot of feta in the United States is made from cow’s milk. I like the Mt. Vikos brand, which is made from sheep and goat milk. It’s easy to find and relatively affordable.
- Look for a block of feta that is in a solid block and in a container of brine. This will give you a fresher flavor than the kind of cheese that is vacuum-sealed. Crumbled feta tends to have anti-caking agents, so it won’t blend as smoothly.
- I do not recommend fat-free feta. You miss out on delicious flavor and it won’t have the same texture. For this recipe, you need the real deal!
Feta is a favorite of mine and I had a bunch of dill leftover from making these roasted potatoes and chickpeas. The dill was practically begging to be used! These are a perfect party food, but I could even see them as an afternoon snack! If you have leftover filling, just dunk some pita chips in it!
Picking the Perfect Peppers
- You can usually find these mini peppers sold in a clear plastic bag in the produce section at the grocery store. I haven’t seen them sold in bulk, but keep an eye out for them!
- Look for peppers that are similar in size, so they’ll use a consistent amount of filling.
- Pick peppers that are smaller, about 3″ in length. That will give you a good pepper-to-stuffing ratio!
Aren’t they adorable? Honestly, the filling possibilities are pretty endless. I also made hummus stuffed peppers and they were delicious!
Tips for Blending Feta Cheese
If you don’t have a small food processor, you can make it in a bowl with a hand mixer. Be sure the feta cheese and cream cheese are at room temperature, which will make them easier to mix. If they’re straight from the fridge, microwave them on 40% power for 15-30 seconds or until just slightly softened. This makes it easier to combine. You can even mix it by hand, but you’ll need to use some elbow grease.
STUFFED MINI PEPPERS WITH FETA, GOAT CHEESE, GARLIC & HERBS
These stuffed mini peppers make one of the best appetizers or even a lovely side dish! Filled with herb seasoned goat cheese, feta cheese and garlic, these are so good you may be tempted to skip the main dish altogether!
CHEESE STUFFED MINI PEPPERS
There’s no secret I love appetizers and the main reason I make them on such a regular basis is because I love eating them as snacks. And these yum and adorable stuffed mini peppers are the perfect bite size snack for a cheese and veggie lover as myself. And the best thing about these is they are ready in about 20 minutes, even less if you decide to skip the roasting part and use your mini peppers fresh.
These stuffed mini bell peppers are definitely a life saver when you have unexpected guests for dinner or you run short on time for a party you’re hosting. The filling is sooo good that I actually ate half of it before filling the peppers and had to prepare some more.
The filling in these mini peppers stuffed with cheese is made with such simple ingredients! You can add more ingredients if you like though, like some finely chopped onions, bacon bits or pancetta, nuts and more herbs. The possibilities are endless but remember to keep things simple. And garlic is definitely a must, no matter your choice!
As mentioned, sometimes I like to serve these feta stuffed mini peppers as a side dish and I truly enjoy pairing them with my homemade pickled chili peppers when I’m in the mood for a spicy bite! These simple stuffed mini peppers are so good, you’ll find yourself making them again and again!
STUFFED MINI PEPPERS RECIPE
These yummy stuffed small peppers are best served roasted and peeled. But the recipe works great with crispy, fresh mini peppers too. If you’re short on time the second option is best recommended!
Preheat the oven to 400 F and line a large baking sheet with parchment paper then set it aside. Using a paring knife, cut a circle of about 1/2″ from the stem-end of the peppers. Remove the seeds and veins. Roast in the middle of your oven for about 10 minutes or until peppers begin to soften a little. I placed an extra tray on the lower level of my oven too as I didn’t want my peppers to get golden on the outside. I just wanted them softened just a tiny bit.
Remove from the oven, set aside and cool. Meanwhile mix cheeses and garlic. Using a small dessert spoon, fill each pepper with the cheese mixture. Garnish with fresh herbs like parsley, basil or dill. Enjoy our delicious cheese stuffed mini peppers!
Health benefits of feta
What is feta?
Feta is a white, salty and crumbly Greek cheese which is traditionally made from sheep’s and goat’s milk. Classified as a PDO (Protected Designation of Origin) product, any cheese sold as feta must adhere to certain requirements, including a minimum 70 per cent sheep’s milk that must come from local breeds of sheep or goats, which have been traditionally raised on local pastures and from designated parts of Greece. Feta cannot contain any additives or preservatives. When buying feta, look for a stamp or wording to indicate that it is PDO approved, and that it is clearly labelled ‘Greek feta’ and not feta-style cheese.
Cheese made with cow’s milk will originate from outside Greece and should be labelled as a ‘feta-style’ cheese.
1. Source of bone-friendly calcium
Feta, like other dairy foods, is rich in calcium, a mineral we need for muscle and nerve function as well as for strong healthy bones and teeth. A portion of the cheese supplies a useful contribution towards your daily calcium needs, something which is important at all life stages. Feta is also a useful source of additional bone-friendly nutrients, including phosphorus and protein, which may help maintain bone density.
2. A useful source of protein
Being high in protein, feta makes a valuable dietary inclusion, especially for those following a lacto-vegetarian diet. Although be aware that traditional feta is not strictly vegetarian-friendly because it’s produced using animal-derived rennet.
Protein is essential for good health with muscle, skin and blood all formed from this essential macronutrient, and we need adequate amounts in our diet for cells and tissues to grow, develop and repair.
3. May support gut health
Feta cheese contains beneficial microbes including yeasts and bacteria, such as Lactobacillus plantarum, which may help support gut health. In fact, probiotic yeasts from feta have been seen to tolerate low pH levels which puts them at greater chance of surviving the harsh environment of the stomach and getting to the part of the gut where they can be of most value.
4. Contains beneficial fatty acids
Feta cheese contains good amounts of a fatty acid called conjugated linoleic acid (CLA). Animal studies suggest this fatty acid appears to improve body composition by reducing body fat and increasing lean mass. Cheese made from sheep’s milk has higher levels of CLA.
5. May keep you fuller for longer
Being rich in protein and fat, and full-on flavour, cheese like feta may help keep us fuller and more satisfied for longer.