Greek Stuffed Peppers with Feta and Kefalograviera Cheese Recipe
These Greek Stuffed Peppers with Feta Cheese are a delicious and colorful baked dish featuring long, slim bell peppers filled with a savory mixture of feta, kefalograviera cheese, Greek yogurt, and fresh herbs. Enhanced with garlic, mint, oregano, and topped with olive oil and cheese, this recipe brings authentic Greek flavors together in a simple yet satisfying vegetarian meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 6 long, slim bell peppers
- 450 grams feta cheese
- 100 grams kefalograviera cheese (or parmesan, kasseri, or pecorino as substitutes)
- 100 grams Greek yogurt
- 4 spring onion sticks (scallions/green onion), finely chopped
- 9 grams fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1 tomato, diced
- 1 teaspoon dried mint (or 1 tablespoon fresh mint as a fresh substitute)
- 1.5 teaspoons dried oregano
- 1 teaspoon black pepper
Topping
- 1 tablespoon olive oil
- ½ teaspoon salt (to sprinkle on pepper skin only)
- 30 grams kefalograviera cheese, grated (or parmesan, kasseri, or pecorino)
- 2 spring onion greens, sliced
Instructions
- Prepare the Bell Peppers: Preheat the oven to 180°C (350°F). Wash the long, slim bell peppers, carefully cut off the tops and remove the seeds and membranes, keeping the peppers intact for stuffing.
- Make the Filling: In a bowl, crumble the feta cheese and finely grate the kefalograviera cheese. Add Greek yogurt, chopped spring onions, fresh parsley, minced garlic, diced tomato, dried mint, dried oregano, and black pepper. Mix everything thoroughly to create a creamy and aromatic filling.
- Stuff the Peppers: Spoon the cheese and herb mixture evenly into each prepared pepper, filling them generously but without overstuffing to avoid bursting during baking.
- Prepare for Baking: Place the stuffed peppers upright in a baking dish. Drizzle olive oil over the tops and sprinkle the salt lightly on the pepper skin to enhance flavor and help with roasting.
- Add Topping: Sprinkle the grated kefalograviera cheese evenly over the tops of the stuffed peppers, and scatter the sliced spring onion greens for added freshness and a mild crunch.
- Bake: Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the peppers are tender and the cheese on top has melted and turned golden brown.
- Serve: Remove from the oven and allow to cool slightly before serving. These peppers pair well with a fresh Greek salad or crusty bread.
Notes
- For a fresh substitute to dried mint, use about 1 tablespoon of finely chopped fresh mint leaves.
- Long, slim bell peppers are preferred for presentation and for holding the filling well.
- You can substitute kefalograviera cheese with parmesan, kasseri, or pecorino depending on availability.
- Sprinkling salt only on the pepper skin helps to soften it during baking without making the filling too salty.
- This dish is vegetarian-friendly and can be part of a balanced Mediterranean diet.
Keywords: Greek stuffed peppers, feta cheese recipe, baked peppers, vegetarian Greek recipe, Mediterranean stuffed peppers