Feta Stuffed Peppers

We first tried these awesome red peppers stuffed with feta cheese in a cozy family-owned spot during our summer trip to Bodrum, Turkey. They had a bunch of cool mezes, but this one was a real hit. 

When we got back home, we made our own version, and it's been one of our go-to appetizers ever since. 

We love having these feta cheese stuffed peppers as a meze or a snack, but they're also great for a vegetarian lunch or dinner. 

If you're looking for something different than the classic biber dolma (Turkish stuffed peppers with rice and ground beef), you should totally try this recipe out.

Simple Ingredients, Big Flavors!

To make these stuffed peppers with feta cheese, we use some really common ingredients from Turkish and Greek cuisines. 

Peppers: We go for red Romano peppers here, also called kapya biber in Turkey. They're a favorite in the country because of their sweet flavor and bright red color. Plus, their shape is just perfect for stuffing, and they're not as thick as red bell peppers (capsicums), which we really like.

Planning to make these for a bunch of people? Use sweet mini peppers. They're easy to pick up and eat, making them perfect for sharing. 

Cheese: We use tangy feta cheese. It's a lot like Turkish white cheese (beyaz peynir) and tastes amazing with sweet peppers. Just crumble it up with a fork. And don't forget to store the remaining feta cheese properly.

Greek yogurt: Plain Greek yogurt or strained yogurt (known as süzme yogurt in Turkey) is the way to go. It makes our filling nice and creamy.

Fresh dill: This herb is a go-to in Turkish dishes, especially in meze recipes. It matches perfectly with yogurt and feta. If you can't find dill, parsley, mint and basil are good substitutes.

Garlic: It is a staple in most of the Turkish appetizers. We add it to both the filling and the olive oil dressing we drizzle on top. 

Olive Oil: Stick with extra virgin olive oil for both the filling and the dressing. 

Pro Tip: We only add a bit of salt to the dressing because the feta cheese is already pretty salty. You won't need to add extra salt to the filling. But go ahead and taste the filling yourself; if you think it needs more, then add a little salt.

How to Make Stuffed Peppers with Feta Cheese

Making this baked feta stuffed peppers recipe is straightforward and fun. Here's how it's done:

First, cut a slit in each pepper, brush them with a bit of olive oil, and bake just until they're slightly soft.

Remove the peppers from the oven and let them cool a bit. They'll be soft enough to easily remove the seeds with a dessert spoon. They might have released a little juice, discard it as well.

Now prepare the filling. Mix together olive oil, crumbled feta cheese, Greek yogurt, chopped fresh dill, and grated garlic.

Next, fill each roasted pepper with the feta cheese and yogurt mix and bake again for another 10 minutes. 

While they're finishing up in the oven, make the dressing by mixing olive oil, garlic, salt and lemon juice together.

Once the peppers are out of the oven, drizzle them with the the lemon and olive oil sauce, and add a little extra dill for garnish. Serve warm or at room temperature.

(Be sure to see the recipe card below for the full ingredients list & instructions!)

Pro tip: The size of red peppers can vary, so you might find yourself with extra filling. No stress! This filling makes for a delicious dip, pretty similar to the classic haydari meze. Just store it in the fridge for a few days, and you've got a tasty dip ready to go.

Pre-Baking Peppers: The Secret to Perfect Stuffing

We pre-bake the peppers before stuffing them with feta cheese for two reasons: 

1. It makes the peppers soft. This way, taking out the seeds and stuffing them without ripping the peppers is much easier.
2. It gets rid of extra water. After a quick bake, you'll notice some juice inside the peppers. Just tip them over into a bowl to pour out this juice. This step keeps your stuffed peppers from turning soggy.  

Love roasted red peppers? Check out our Roasted Red Pepper Hummus Recipe too!

Variations

Want to try something new with your feta stuffed peppers? Here are some cool ideas: 

Try different cheeses: Instead of feta, how about using ricotta cheese or mozzarella? 

Make it spicy: Like it hot? Add a sprinkle of red pepper flakes and black pepper to the mix. 

Swap the herbs: Dill is great, but why not try basil, parsley, or mint for a fresh twist? 

Add veggies: Chop up some onions or spinach and cook them in olive oil until they are soft. Then mix them into the filling for extra flavor. You can even top the stuffed peppers wit cherry tomatoes right before putting them in the oven.

Can I Use Bell Peppers? 

Yes, you can use bell peppers to stuff with feta cheese. They make a great healthy dinner. Here's what you might want to adjust:

Preparation: With bell peppers, you'll cut the tops off and remove the seeds and membranes from inside before stuffing. 

Size: Bell peppers are larger, so you'll need more filling. Make sure you have enough of the feta cheese mixture to stuff them. 

Baking Time: Because they're bigger, bell peppers needs to be baked a bit longer in the oven. Pre-bake them as described in this recipe, stuff them with the feta cheese filling and bake. After 15 minutes, check to see if they're tender and add a few extra minutes if needed. 

Can I Use Mini Peppers?

Yes, you can! Mini peppers stuffed with feta cheese are perfect appetizers to serve for a crowd.

To make this recipe with mini peppers, it's really simple. 

Mini peppers are easy to stuff because they're small and you don't need to take out the seeds. Just stuff them with the feta mix and bake for 15 minutes. Your Greek stuffed peppers with feta are ready!

Serving Suggestions

When serving these baked feta stuffed peppers, you've got a bunch of tasty options. Here are a few options:

Meze Platter: Go all out and serve these peppers as part of a larger meze spread. Include things like hummus, kalamata olives or green olives, and other dips to really bring that Mediterranean feel to your table.

Bread: Pide Bread is perfect for scooping up any extra filling or sauce.

Salad: If you want to keep your meal low carb, pair these feta stuffed peppers with a fresh salad. Think of greens like arugula or a simple cucumber and tomato salad like Turkish shepherd salad, known as coban salatasi.

Meats or Seafood: If you're making a bigger meal, these peppers go great with Turkish chicken kebabs, lamb, or even seafood. 

Pilav: For a heartier meal, serve the feta cheese stuffed peppers alongside a fluffy bed of rice pilav.

Drinks: Turkish rakı, the national drink and a classic choice for meze dishes, is the ideal companion for these stuffed peppers. Alternatively, a crisp white wine also pairs wonderfully.

Storing & Reheating

To keep your feta stuffed peppers tasting great, let them cool to room temperature first. Then, store them in an airtight container in the fridge, where they'll stay fresh for up to 3 days. 

When you're ready to enjoy them again, you can reheat them either in the microwave or in a pan with a little olive oil.

We don't recommend freezing these peppers stuffed with feta.