Feta Stuffed Bell Peppers
These colorful bell peppers are roasted and filled with a savory mixture of feta cheese, fresh herbs, and Mediterranean vegetables. They’re healthy, vibrant, and versatile enough to serve as a main dish or alongside grilled meats.
Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
4 medium bell peppers (red, yellow, or orange work best)
2 tbsp olive oil
1 small red onion, finely diced
2 cloves garlic, minced
1 medium zucchini, diced small
1 medium tomato, diced
½ cup cooked quinoa (or couscous/orzo)
½ tsp dried oregano
Salt & black pepper, to taste
½ cup feta cheese, crumbled
¼ cup Parmesan cheese (optional, for extra richness)
2 tbsp fresh parsley or dill, chopped
Juice of ½ lemon
Instructions
1. Prep the Peppers
Preheat oven to 200°C (400°F).
Slice bell peppers in half lengthwise, remove seeds and membranes.
Place cut‑side up on a baking dish. Drizzle lightly with olive oil, season with salt & pepper, and roast for 12 minutes.
2. Make the Filling
Meanwhile, heat olive oil in a skillet over medium heat.
Add onion and garlic; sauté 2–3 minutes until fragrant.
Add zucchini and cook until tender (about 5 minutes).
Stir in tomato, quinoa, oregano, salt, and pepper. Remove from heat.
Fold in feta, Parmesan, parsley, and lemon juice.
3. Stuff the Peppers
Fill roasted peppers evenly with the mixture.
Return to the oven and bake 15 minutes until warmed through and cheese slightly melts.
4. Serve
Garnish with extra herbs and a drizzle of olive oil.
Serve warm with a side salad or crusty bread.
Notes & Tips
Make it heartier: Add chickpeas or shredded cooked chicken to the filling.
Low‑carb option: Skip quinoa and use finely chopped mushrooms instead.
Extra flavor: Top with kalamata olives or a sprinkle of pine nuts before baking.
Meal prep: Store stuffed peppers in the fridge up to 3 days; reheat covered at 180°C (350°F).
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes — prepare the filling and peppers up to a day ahead, store separately, and bake before serving.
Q: Can I freeze stuffed peppers?
Yes — cool completely, wrap individually, and freeze up to 2 months. Reheat in the oven.
Q: Do I have to pre‑roast the peppers?
It’s optional but helps make them tender and prevents watery filling.
Nutritional Information
Calories: ~280
Protein: 12g
Carbohydrates: 20g
Fat: 16g
Fiber: 5g
Sugar: 8g