Veggie & Feta–Stuffed Red Peppers

These Veggie & Feta–Stuffed Red Peppers combine tender-crisp bell pepper shells with a vibrant filling of sautéed vegetables, tangy feta, melty cheese, and creamy Greek yogurt. Bright herbs and warming paprika add depth, while the zucchini and carrots keep the filling moist and flavorful. Baked until the peppers are just soft and the cheese is bubbly, this dish offers a festive presentation and balanced nutrition—perfect for weeknight dinners, meal prep, or entertaining.

Preparation Time, Cook Time, Total Time

• Preparation Time: 20 minutes

• Baking Time: 30 minutes

• Total Time: 50 minutes

Yield

Serves 4 (2 pepper halves per person)

Cuisine

Mediterranean–inspired vegetarian

Ingredients

• 4 fresh red bell peppers, halved lengthwise and seeds removed

• 1 small onion, finely chopped

• 2 carrots, peeled and grated

• 1 zucchini, grated

• Salt and freshly ground black pepper, to taste

• ½ tsp sweet paprika

• 1 medium tomato, diced

• 200 g (7 oz) feta cheese, crumbled

• 100 g (3½ oz) cheddar or mozzarella cheese, shredded

• 2 Tbsp Greek yogurt

• 2 Tbsp fresh parsley, chopped

• 1 Tbsp olive oil, for sautéing

Step-by-Step Cooking Directions

1. Preheat Oven & Prep Peppers
   Preheat your oven to 180 °C (350 °F). Arrange the pepper halves cut-side up in a lightly oiled baking dish. Season lightly with salt and pepper.

2. Sauté the Aromatics & Veggies
   In a skillet over medium heat, warm 1 Tbsp olive oil. Add the chopped onion and cook 3–4 minutes until translucent. Stir in the grated carrots and zucchini; season with salt, pepper, and paprika. Sauté 5 minutes, stirring, until vegetables soften and release their juices.

3. Combine Filling Ingredients
   Remove the skillet from heat. Stir in the diced tomato, crumbled feta, Greek yogurt, and half of the shredded cheese. Taste and adjust seasoning with salt and pepper. Finally, fold in the chopped parsley.

4. Stuff the Peppers
   Spoon the filling evenly into each pepper half, pressing lightly so the filling mounds slightly above the rim.

5. Top with Cheese & Bake
   Sprinkle the remaining shredded cheddar or mozzarella over the filled peppers. Cover the baking dish loosely with foil. Bake 20 minutes, then remove the foil and bake another 10 minutes, until the cheese is melted and golden at the edges and the peppers are tender.

6. Serve Warm
   Let rest 5 minutes, then garnish with extra parsley and serve directly from the dish.

Nutritional Information (per 2 halves)

• Calories: 280 kcal

• Carbohydrates: 12 g

• Protein: 14 g

• Fat: 18 g

• Fiber: 3 g

• Sodium: 640 mg

The Origins and Popularity of the Recipe

Stuffed vegetables appear in many Mediterranean cuisines—Dolmades from Greece use grape leaves, while Italian “peperoni ripieni” often feature meat and cheese. This vegetarian version draws on those traditions, replacing grains or meat with a lighter mix of vegetables, feta, and yogurt. Its adaptability and colorful presentation have made stuffed peppers a staple of home cooking and casual bistros alike.

Reasons Why You’ll Love the Recipe

• Bright & Wholesome: Fresh veggies, creamy cheese, and herbs in every bite.

• Make-Ahead Friendly: Prepare filling in advance, then stuff and bake.

• Balanced Nutrition: Combines protein, fiber, and healthy fats.

• Versatile: Swap cheeses or add grains like quinoa for variation.

Health Benefits

• Bell Peppers: High in vitamin C and antioxidants.

• Zucchini & Carrots: Provide fiber, beta-carotene, and phytonutrients.

• Feta & Yogurt: Deliver calcium and probiotics for gut health.

• Olive Oil: Rich in heart-healthy monounsaturated fats.

Serving Suggestions

• Serve with a crisp green salad and lemon vinaigrette.

• Accompany with warm pita or crusty bread to soak up juices.

• Pair with a chilled glass of Sauvignon Blanc or sparkling water with lime.

Common Mistakes to Avoid

• Overstuffing: Too much filling can cause spillage; mounding slightly is fine.

• Undercooking Peppers: Cover with foil initially to ensure peppers soften before cheese browns.

• Dry Filling: Sauté vegetables until just soft; excess moisture yields a soggy bake.

Pairing Recommendations

• Wine: A light rosé or unoaked Chardonnay.

• Beer: A crisp pilsner or wheat beer.

• Non-Alcoholic: Iced herbal tea or sparkling cucumber water.

Cooking Tips

• Uniform Halves: Trim pepper bottoms slightly so halves sit flat.

• Cheese Variation: Mix feta with goat cheese for tang.

• Extra Crisp: Remove foil sooner to brown cheese on top.

Similar Recipes to Try

• Quinoa-Stuffed Tomatoes

• Mushroom & Rice–Stuffed Eggplant

• Greek Gemista (Stuffed Vegetables)

Variations to Try

• Grain Boost: Stir in ½ cup cooked quinoa or couscous for extra substance.

• Spicy Kick: Add a pinch of red pepper flakes to the filling.

• Vegan Option: Omit dairy and use crumbled tofu and cashew yogurt instead.

Ingredient Spotlight

Feta Cheese
A brined soft cheese from sheep’s milk, feta adds a tangy, salty punch that balances the sweetness of bell peppers and the richness of yogurt, elevating the filling’s flavor profile.

Conclusion

These Veggie & Feta–Stuffed Red Peppers offer an effortless yet elegant way to enjoy seasonal produce. With their combination of tender baked peppers, savory filling, and melted cheese topping, they’re sure to become a favorite for both casual weeknight dinners and special gatherings.

FAQ

1. Can I prepare the filling a day ahead?
   Yes—store in the refrigerator and fill peppers when ready to bake.

2. How do I reheat leftovers?
   Warm in a 180 °C oven for 10 minutes or microwave individual halves.

3. Can I use green or yellow peppers?
   Absolutely—each color adds its own sweetness and visual appeal.

4. What if I don’t have Greek yogurt?
   Substitute with sour cream or crème fraîche.

5. Is this recipe gluten-free?
   Yes—no gluten-containing ingredients are used.

6. How can I make it vegan?
   Replace feta and cheese with plant-based alternatives and swap yogurt for vegan yogurt.

7. Can I add meat?
   Brown 100 g ground lamb or beef in step 2 and drain before combining with veggies.

8. Why are my peppers still firm?
   Increase covered bake time by 5–7 minutes to ensure tenderness.

9. Can I freeze stuffed peppers?
   Freeze cooked, cooled peppers in airtight containers for up to 1 month; thaw and reheat gently.

10. How do I prevent the filling from leaking?
    Pat peppers dry before stuffing and press filling firmly to seal edges.