The Heart of Feta Stuffed Peppers Recipe
There’s something truly comforting about stuffed peppers, especially when they’re filled with a silky blend of feta and creamy Greek yogurt. I love how this Feta Stuffed Peppers Recipe balances tangy, herbaceous flavors with the slow-softened sweetness of the roasted Romano peppers. It’s like a little Mediterranean escape on your plate.
As you prepare these peppers, you’ll notice their skin softening just enough to hold a luscious, rich filling without falling apart. The aroma of fresh dill and garlic mingling through the warm kitchen will invite you to slow down and savor the process—and the result.
Whether you’re making these for yourself or sharing with friends, this recipe feels like cooking side-by-side in a cozy kitchen. Let’s dive in—I promise it’s simpler than it looks, and the payoff is wonderful.
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Red Romano peppers: These are perfect for stuffing because of their shape and sweetness. If you can’t find them, try large red bell peppers or even mini sweet peppers for bite-sized versions.
- Feta cheese: Provides a salty, tangy creaminess. To swap, try a salty goat cheese or ricotta salata for a milder but still crumbly texture.
- Greek yogurt: Adds silkiness and lightness to the filling. If you don’t have it on hand, sour cream or crème fraîche works well too.
- Fresh dill: Brings that herbaceous, slightly citrusy aroma. Parsley or fresh oregano make nice alternatives for a different take.
- Garlic: Grated fresh for pungency and warmth. Roasted garlic can be used if you prefer a milder, sweeter note.
- Olive oil & lemon juice: Essential for that buttery richness and a bright zing in the dressing. If needed, substitute lemon juice with white wine vinegar or a splash of apple cider vinegar.
Before You Begin
Take a moment to prep your ingredients before turning on the oven—mise en place really helps especially with the grated garlic and chopped dill. Preheat your oven to 220°C (420°F) so it’s ready when the peppers come out for their final bake. Having parchment paper on hand keeps cleanup easy and prevents sticking. You’ll only need about 15 minutes total, but those few extra minutes to roast the peppers first make all the difference for tenderness.
What You’ll Need
Essential tools to make Feta Stuffed Peppers Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Feta Stuffed Peppers Recipe
- Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This ensures the peppers roast evenly without sticking.
- Slice each Romano pepper lengthwise with a sharp knife, making a neat slit to open but not cut all the way through. You’ll notice the skin’s texture start softening as they bake.
- Brush the pepper skins lightly with ½ tablespoon olive oil. This helps caramelize their edges, adding a subtle crisp contrast to that tender flesh inside.
- Roast the peppers in the oven for 5 minutes, just enough to soften but retain shape. The slight warmth also helps loosen the seeds.
- Cool the peppers on a rack for about 10 minutes until they’re easy to handle. Use a small spoon to gently remove the seeds and any tough membranes inside. You’ll want a clean cavity to hold the luscious filling.
- Preheat Oven and Prepare Peppers: Preheat the oven to 220°C (420°F) and line a baking pan with parchment paper. Make a slit on each pepper, brush their skin lightly with olive oil, and bake for 5 minutes until they soften slightly.
- Cool and Seed Peppers: Remove the peppers from the oven and allow them to cool for about 10 minutes. Once cooled, use a dessert spoon to discard the seeds inside each pepper gently.
- Prepare the Filling: In a bowl, combine crumbled feta cheese, Greek yogurt, 3 tablespoons of olive oil, chopped fresh dill, and grated garlic. Mix well. Taste the mixture and add a pinch of salt if needed, keeping in mind the feta cheese is already salty.
- Stuff the Peppers: Carefully fill each slightly roasted pepper with the feta and yogurt mixture, distributing evenly among all peppers.
- Bake Stuffed Peppers: Place the stuffed peppers back onto the baking pan and bake for another 10 minutes until heated through and slightly golden on top.
- Make the Dressing: Meanwhile, whisk together olive oil, grated garlic, lemon juice, and salt to make the tangy dressing.
- Serve: Remove the stuffed peppers from the oven and immediately drizzle the dressing over them. Garnish with additional fresh dill. Serve warm or at room temperature for best flavor.
- Ensure peppers are slightly softened after the initial roast for easier seeding and stuffing.
- Adjust salt in the filling cautiously since feta cheese adds saltiness.
- Serve as an appetizer, side dish, or a light vegetarian main course.
- Use fresh dill for the best herbal flavor; dried dill will not be as vibrant.
- Can be made ahead and gently reheated before serving.
🔍 Pro-Level Pointers
When removing seeds, work gently to keep the pepper walls intact — this keeps the bite soft but supportive. Don’t over-roast early on; otherwise, they may become too fragile and difficult to stuff.
Be mindful with salt: feta is naturally salty, so always taste your filling first before adding more seasoning. It’s easier to brighten with a squeeze of lemon later than to fix an overly salty filling.
