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Peppers Stuffed with Feta

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Adjust Servings:
6 one inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil
3 grated garlic cloves
3 tablespoons chopped parsley
teaspoons chopped thyme
1 teaspoon chopped rosemary
1 ounce grated Parmesan
6 small sweet peppers about a pound
6 ounces mild feta cheese we prefer a strong feta but for a more universal appeal we listed mild
salt & pepper to taste

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Peppers Stuffed with Feta

A simple dish with a wonderful complex taste.

  • Vegetarian

These simple peppers will give you a satisfying main course vibe!

  • 1 hour
  • Serves 6
  • Easy




We have some great recipes for stuffed peppers (and more coming up in the near future), but we wanted to do something on a smaller and simpler scale. These peppers have a delicious and mild feta stuffing along with wonderfully flavored bread crumbs. It is a simple and light dish but can carry its own weight with some main course plates. Try it today and kali oreksi!



Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside.


Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with ½ ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.


Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.

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