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.
March 26 by (Recipe), Frida Ström (Photo) in Recipes, Main course, Meal

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 2 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. 30 g leafy greens
  • 2 tbsp 2 tbsp olive oil
  • 1 pinch 1 pinch sea salt

Instructions

Instructions are for 2 servings. Please modify as needed.

  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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8 comments

  1. 1
    Shirley
    March 29
    Delicious recipe. I had to use a yellow pepper. Great substitution. This is an easy snack or side dish.
  2. 2
    Luz
    April 4
    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. 3
    Reply to comment #2 by Luz
    Jill Wallentin Team Diet Doctor
    April 4
    You are welcome. I'm so glad you liked the recipe! :)
  4. 4
    Amanda
    May 30
    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. 5
    Anneleen
    July 11
    Wat is hot sauce? Is this like harissa? Or like Cayenne proper?
  6. 6
    Christine
    July 28
    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. 7
    Dan
    August 9
    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. 8
    Tereza
    5 days ago
    nice recapie but for me it was way to much feta.

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