Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe

I’m really excited to share this Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe with you because it’s one of those dishes that effortlessly brings warmth and a taste of the Mediterranean to your kitchen. The combination of creamy feta, slightly tangy kefalograviera, and fresh herbs creates a filling that’s irresistibly flavorful. It’s perfect for a cozy family dinner or when you want to impress friends with something that looks elegant but is actually simple to make.

What I love most is how versatile this Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe is—it works beautifully as a vegetarian main or a side dish, and it’s great for prepping ahead or taking to a potluck. Plus, the baking softens the peppers just enough while the cheese melts into a gorgeously golden crust, making every bite a delight. You’ll find yourself reaching for this recipe time and time again.

Ingredients You’ll Need

The ingredients in this recipe come together to create a perfectly balanced filling—creamy, tangy, herbaceous, and packed with texture. Each element has a role, so don’t skip the spring onions or dried mint if you can help it, as they really brighten up the dish.

• Long, slim bell peppers: They hold the stuffing well and bake evenly without becoming mushy.
• Feta cheese: This is the creamy, salty heart of the filling—use a good-quality Greek feta for that authentic flavor.
• Kefalograviera cheese: A firm Greek cheese with a slightly sharp bite; you can substitute with parmesan, kasseri, or pecorino if you can’t find it.
• Greek yogurt: Adds creaminess and balances the saltiness of the feta.
• Spring onions (scallions): Provide a mild onion flavor and some crunch in the filling.
• Fresh parsley: Fresh herbs always lift the dish and keep it tasting lively.
• Garlic cloves: Minced garlic adds that punch of warmth and depth.
• Tomato: Diced tomato adds moisture and a subtle sweetness to the stuffing.
• Dried mint: Gives the recipe a classic Greek aroma; if you prefer fresh, finely chop and use more.
• Dried oregano: Essential for that earthy Mediterranean flavor.
• Black pepper: Freshly ground, it adds a little heat and complexity.
• Olive oil (for topping): A drizzle over the peppers helps them roast beautifully.
• Salt (for pepper skin): Just a pinch to enhance the roasted pepper flavor without making them watery.
• Additional Kefalograviera cheese (grated, for topping): Creates a golden, flavorful crust as it bakes.
• Spring onion greens (for topping): Adds a fresh, colorful finish and subtle crunch.

Variations

I love to play around with this recipe depending on the season and who’s coming over. It’s really forgiving, so don’t be afraid to put your own spin on it—it’s all about what you enjoy!

• Add cooked rice or quinoa: For a more filling meal, I sometimes mix in a handful of cooked grains which absorb the flavors beautifully.
• Use fresh herbs instead of dried: Summer is perfect for swapping dried mint and oregano with fresh alternatives; it brightens the whole dish.
• Spicy twist: If you like heat, I sprinkle a pinch of chili flakes into the filling or on top before baking.
• Meat option: Brown some ground lamb or beef and add it to the filling for a heartier version I make when hosting family dinners.
• Dairy-free substitute: For dairy-free, try vegan feta options and a thick coconut yogurt to keep the creaminess.

How to Make Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe

Step 1: Prepare the Peppers

First things first, wash your long peppers and slice off the tops lengthwise. Use a spoon to gently scoop out the seeds and membranes—this prevents bitterness and leaves space for all that delicious filling. Don’t throw away the tops; you can save them to bake alongside or chop them finely into the filling for extra pepper flavor. Arrange the hollowed peppers upright in a baking dish, making sure they’re snug but not too tight. This way, they bake evenly without toppling over.

Step 2: Make the Filling

In a mixing bowl, crumble the feta cheese with your hands or a fork until it’s crumbly but not powdery. Grate the kefalograviera cheese and add it to the bowl. Next, stir in the Greek yogurt—it binds everything together and adds a tangy creaminess you’ll love. Add the finely chopped spring onions, parsley, minced garlic, and diced tomatoes. Sprinkle in the dried mint, oregano, and black pepper, then gently mix everything until well combined. You’re aiming for a filling that’s rich, flavorful, and spreadable—not too wet but not dry either.

Step 3: Stuff the Peppers

Using a spoon, fill each pepper generously with the cheese and vegetable mixture. I like to mound the filling slightly above the pepper edges because it’ll shrink a bit as it bakes. Don’t press too hard—leave some air pockets so it stays light. Once filled, sprinkle the top of each pepper with the grated kefalograviera cheese reserved for topping; this creates that lovely golden crust.

Step 4: Drizzle and Season

Drizzle a tablespoon of good-quality olive oil over the stuffed peppers to keep them moist during baking. Then lightly sprinkle salt just on the pepper skins—not inside the filling—to avoid making it too salty. Top with sliced green parts of the spring onions for a pop of color and flavor. This finishing touch adds a subtle crunch when the peppers come out of the oven.

Step 5: Bake to Perfection

Preheat your oven to 180°C (350°F). Cover the baking dish loosely with aluminum foil to prevent excessive browning or drying out. Bake the peppers for about 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese topping is bubbling and golden. Keep an eye on them towards the end—you want the peppers tender but not mushy. I usually test with a fork; it should slide in easily but the pepper retains its shape.

How to Serve Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe

Garnishes

I love to sprinkle extra fresh parsley or chopped mint over the peppers right before serving to brighten the dish. A squeeze of fresh lemon juice on top really wakes up the flavors, too, so keep a lemon handy on the table. For a bit of richness, sometimes I dollop a little extra Greek yogurt on the side—it’s cozy, comforting, and cuts through the saltiness perfectly.

Side Dishes

These stuffed peppers pair beautifully with simple Greek sides like a fresh cucumber and tomato salad, tzatziki sauce, or even roasted potatoes. I often serve them alongside warm pita bread so everyone can scoop up any leftover filling—it’s heavenly! A light red wine or chilled rosé makes the perfect drink to round out the meal.

Creative Ways to Present

For special occasions, I’ve presented these Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe on a large rustic platter garnished with edible flowers, lemon wedges, and a sprinkle of za’atar spice. It’s colorful and inviting and makes guests feel like they’re sharing something truly special. Another fun way is to serve smaller stuffed mini peppers as finger foods at parties—it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. They actually taste better the next day once the flavors meld, so I’m always excited for leftovers! Just make sure the peppers have cooled completely before sealing to avoid sogginess.

Freezing

Freezing works well if you want to prep in advance. I freeze the peppers individually on a tray, then transfer them to a freezer bag once solid. When frozen, they’ll keep for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating. Just a heads up: the peppers soften a bit more after freezing, but the flavors hold up beautifully.

Reheating

I reheat leftovers in a preheated oven at 160°C (325°F) covered loosely with foil to maintain moisture. It takes about 15-20 minutes to warm through and helps retain that baked texture. You can also use a microwave in a pinch, but the oven keeps the filling creamy and the peppers from becoming too soggy.

FAQs

Final Thoughts

This Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe holds a special place in my kitchen because it’s comfort food with a Mediterranean twist that’s both simple and elegant. I always find it sparks conversation and invites shared smiles around the table. If you want something that’s easy to make but looks like you put in hours of love—this is it. Trust me, once you try it, you’ll want to make it again and again.

Print