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Peppers Stuffed with Eggplant, Onions, Capers & Feta

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Adjust Servings:
1 tbls. extra virgin olive oil
2 medium sized eggplant diced
1 large vidalia onion diced
1/2 cup capers drained and risned
1/2 cup white wine
4 tbls. tomato paste
3 large cloves garlic finely chopped
1 tbls. dried oregano
salt & pepper to taste about 1/2 tsp. each
6 large bell peppers red, yellow orange or green
1 cup water plus more if necessary

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Peppers Stuffed with Eggplant, Onions, Capers & Feta

These stuffed peppers are a yummy vegetarian twist on traditional "yemista".

  • Gluten Free
  • Vegetarian
  • 50 minutes
  • Serves 6
  • Easy




Stuffed peppers, called yemista in Greek, are traditionally made with rice and/or ground beef.  Here we improvised to make them vegetarian (vegan if you don’t use the feta) and gluten free, using in season eggplant from the neighbor’s garden! They are also traditionally baked in the oven, but we couldn’t bear the thought of turning the oven on in this heat and humidity, so we tried them on the stove top and we loved the results.  You can use this filling to stuff anything from eggplant to zucchini or serve it on its own as a delicious appetizer.



In large skillet, heat oil until hot (you'll see ripples in the oil). Add eggplant and onion. Stir to mix. Saute over medium high heat for a couple minutes. Add salt and pepper. Stir to mix. Add white wine. Cook until eggplant and onions start to soften and most of the liquid dissolves. About 10 minutes.


Add garlic, capers, tomato paste and oregano. Stir and cook until eggplant and onions are tender, about 5-7 minutes. Remove from heat and crumble in feta cheese. Mix well and set aside.


Cut the tops off the peppers and set tops aside. Stuff each pepper with eggplant mixture. Put the tops back on the peppers and place them in a pan deep enough to hold peppers covered with a lid.


Pour water in pan around peppers. (Be careful not to pour water on the peppers).


Bring the water to a boil over high heat then reduce heat to a simmer and put the lid tightly on the pan.


Cook until the peppers are tender but not slumping, about 20 to 25 minutes. You want the peppers to be tender but still hold their integrity. Add more water during this simmering process if necessary. You don't want the water to evaporate.


Remove peppers carefully with tongs and a spatula. Place on serving dish. Crumble a little feta atop each pepper for presentation.


Kali orexi!

Greek Sisters

We're two Greek sisters who love to cook & create!

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