Feta cheese stuffed bell peppers

Feta cheese stuffed bell peppers

A super tasty vegetarian dinner that you can prepare in no time. Say hello to these yummy and gorgeous bell peppers! Stuffed with a creamy feta cheese filling and a touch of mint, olives and smooth tanginess. Hearty and healthy comfort food at its best, baked to perfection.

Feta cheese stuffed bell peppers

A super tasty vegetarian dinner that you can prepare in no time. Say hello to these yummy and gorgeous bell peppers! Stuffed with a creamy feta cheese filling and a touch of mint, olives and smooth tanginess. Hearty and healthy comfort food at its best, baked to perfection.
USMetric
2 servingservings

Ingredients

  • 2 (10 oz.) 2 (280 g) green bell peppergreen bell peppers
  • 11 oz. 300 g feta cheese
  • 10 10 green olives pitted and chopped
  • 2 2 eggeggs
  • ½ tbsp ½ tbsp dried mint
  • 1 tsp 1 tsp hot sauce
Serving
  • 1 oz. (½ cup) 28 g (120 ml) leafy greens
  • 2 tbsp 2 tbsp olive oil
  • 1 pinch 1 pinch sea salt
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Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the bell peppers in half lengthwise and remove seeds.
  3. Combine the remaining ingredients in a bowl and mix well with a fork.
  4. Stuff the pepper halves with the feta cheese filling and place them in a baking dish or baking tray. Bake them in the oven for 20 minutes or until they're golden brown on top.
  5. Serve with a good salad.

Tip!

Since it's super easy to reheat in the microwave or oven, it's a great and convenient choice for a delicious lunch box.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

22 comments

  1. Shirley
    Delicious recipe. I had to use a yellow pepper. Great substitution. This is an easy snack or side dish.
  2. Luz
    This worked much much better than I was expecting! So simple, but the different ingredients worked really well together and it was a delicious and satisfying meal. When I grated the feta cheese, I thought that it was going to be far too much, but I was wrong, the quantities stipulated were correct. It would be nice with salad, but today was cold, so we used steamed baby sweet corn and broccoli to go with. Thanks for a great recipe.
    Reply: #3
  3. Jill Wallentin Team Diet Doctor
    You are welcome. I'm so glad you liked the recipe! :)
  4. Amanda
    This wasn't great, I wanted to like it but couldn't. The stuffing, all except the outermost layer, was soggy and gross. The egg didn't cook all the way through. I could only make myself eat half. I cooked it at suggested temp for even longer than recommended. Egg was spilling out and cooking directly on the pan. The pepper didn't feel cooked either, it just didn't come together. In a couple of days I'm going to try it without the egg, and eat a hard boiled egg on the side. Fortunately I have vegan protein mix on hand.
  5. Anneleen
    Wat is hot sauce? Is this like harissa? Or like Cayenne proper?
  6. Christine
    I haven't tried this yet but whenever I make stuffed peppers I usually steam or microwave the halved peppers before stuffing and baking. This ensures they seem thoroughly cooked when the whole dish comes out of the oven.
  7. Dan
    Following the recipe, at first the stuffed peppers seemed a bit soggy, however next day or two after...........I warmed up the leftovers in the microwave, and they were simply great. Will make again. I also did microwave the uncooked peppers in the microwave to soften them up, then proceeded with the recipe.
  8. Tereza
    nice recapie but for me it was way to much feta.
  9. HEIDI
    This was amazing! I used a red pepper instead (the green ones at the store were small and bruised). I also added some leftover cooked spinach I had. It was so filling, I could only way half of it!! Perfect paired with salad. Great spring meal!
  10. HEIDI
    This was amazing! I used a red pepper instead (the green ones at the store were small and bruised). I also added some leftover cooked spinach I had. It was so filling, I could only eat half of it!! Perfect paired with salad. Great spring meal!
  11. Cherie
    I loved this recipe. I used 3/4 feta and 1/4 cottage cheese as I felt it might be too strong a flavour. The result was really delicious.
  12. Marguerite
    This was not good! To strong... maybe adding cottage cheese as Cherie suggested would tame the flavor down more. I took one bite and thru the rest away. Very disappointed...
  13. Jaclyn Banta
    This tasted just like jalapeno poppers (I didn't have any mint, and I used tabasco for my hot sauce), so I loved the flavor. Strangely though, my mixture came out very dry so I'll have to play around with it. It took no time at all to make, so this will be a repeat recipe for sure!
  14. Suzanne
    Can I use tofu instead of eggs?
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    Can I use tofu instead of eggs?

    We have not tested this recipe with tofu instead of eggs. Since the tofu is a solid and eggs are a liquid it may not work well.

  16. Jennifer
    Just made this as a serving for one. Used red pepper as that's all I had and dried basil as no mint. Followed the rest of the recipe as stated. Cooked 25 minutes at 180 degrees in fan oven. Was lovely but only managed to eat half of it as very filling.
  17. Jo
    Question - is the amount of feta given correct or a typo? According to the nutrition information on the back of my packet of feta, *just* from the cheese, this equates to 1,477mg of sodium PER SERVING. Given the maximum sodium that is recommended on a *per day* basis is 1,600mg (https://www.heartfoundation.org.nz/wellbeing/healthy-eating/nutrition-facts/salt-and-blood-pressure), I don't think that this recipe should be being promoted as a healthy meal. I did note that sodium was lacking from the nutrition information given.
    I am going to be very wary of other diet doctor recipes in the future.
    Reply: #18
  18. Crystal Pullen Team Diet Doctor

    Question - is the amount of feta given correct or a typo? According to the nutrition information on the back of my packet of feta, *just* from the cheese, this equates to 1,477mg of sodium PER SERVING. Given the maximum sodium that is recommended on a *per day* basis is 1,600mg (https://www.heartfoundation.org.nz/wellbeing/healthy-eating/nutrition-facts/salt-and-blood-pressure), I don't think that this recipe should be being promoted as a healthy meal. I did note that sodium was lacking from the nutrition information given.
    I am going to be very wary of other diet doctor recipes in the future.

    You may want to check out our evidenced based guide on sodium for information about sodium requirements and limits https://www.dietdoctor.com/low-carb/salt-guide

    Reply: #19
  19. Jo
    Thank you for this. I will stick with the guidelines given by the New Zealand Heart Foundation.
  20. Pavlina
    This is not a good recipe. It's the equivalent of eating a brick of feta cheese and a soft baked green pepper. Another disappointing and uninspired vegeterian recipe.
    Reply: #21
  21. Kerry Merritt Team Diet Doctor

    This is not a good recipe. It's the equivalent of eating a brick of feta cheese and a soft baked green pepper. Another disappointing and uninspired vegeterian recipe.

    So sorry this recipe didn't work out for you!

  22. Avril England
    Loved it! But too much for me so I’ve the other half for quick lunch tomorrow. The filling would be great in courgette or portabella mushrooms too.

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