Description
Greek Oven-Baked Feta Stuffed Peppers are a Mediterranean delight, filled with a creamy, tangy blend of feta, ricotta, olive oil, lemon, and herbs. Nestled inside roasted red bell peppers and baked until golden, this savory dish works beautifully as an appetizer, side, or light vegetarian meal full of bold, fresh flavors.
Ingredients
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4 large red bell peppers (or jarred roasted sweet red peppers, drained)
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1 cup crumbled feta cheese
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1/2 cup ricotta cheese
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2 tbsp extra virgin olive oil
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1 small shallot, thinly sliced
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1 garlic clove, minced
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1/2 tsp dried oregano
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1/4 tsp crushed red pepper flakes (optional)
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Freshly cracked black pepper, to taste
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1 tbsp chopped fresh parsley
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1 tsp lemon zest
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1 tbsp lemon juice
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Sea salt, to taste (optional)
Instructions
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Preheat oven to 375°F (190°C).
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If using fresh bell peppers, halve them lengthwise, remove seeds and membranes, and roast cut side up for 15–20 minutes until slightly softened. If using jarred roasted peppers, pat dry and set aside.
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In a mixing bowl, combine crumbled feta, ricotta, 1 tbsp olive oil, minced garlic, oregano, red pepper flakes, black pepper, parsley, lemon zest, and lemon juice. Mix until well combined but still textured.
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Spoon the cheese mixture into each roasted pepper half (or fill whole roasted peppers if using jarred).
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Arrange stuffed peppers in a baking dish. Drizzle remaining olive oil over the top and scatter sliced shallots across them.
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Bake for 20 minutes, or until the filling is heated through and lightly golden on top.
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Serve warm or at room temperature, garnished with additional parsley and a drizzle of olive oil if desired.
Notes
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or extra golden tops, broil for 2–3 minutes at the end of baking.
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Great served with pita bread, olives, or a simple Greek salad.
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Store leftovers in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side Dish / Light Meal
- Method: Baking
- Cuisine: Greek / Mediterranean
