Feta Stuffed Peppers

Feta cheese stuffed peppers garnished with fresh dill and lemon slices on an oval serving plate.

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5 from 1 review

Peppers stuffed with creamy feta cheese, baked to perfection for a deliciously easy and flavorful dish.


Units Scale


  • 5 red peppers (Romano peppers)
  • 1/2 tablespoon olive oil


  • 2 cups crumbled feta cheese
  • 6 tablespoons Greek yogurt
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh dill
  • 2 cloves garlic, grated


  • 3 tablespoons olive oil
  • 1 clove garlic, grated
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt


  1. Preheat the oven at 220 C / 420 F. Line a baking pan with parchment paper.
  2. Make a slit on the peppers, brush their skin with a little olive oil and bake them for 5 minutes, just until they get a little soft.
  3. Remove the peppers from the oven and let them cool for about 10 minutes. They will be soft and it will be easy to discard the seeds. Use a dessert spoon and remove the seeds inside.
  4. Now prepare the filling. Combine 3 tablespoons olive oil, crumbled feta cheese, Greek yogurt, chopped fresh dill and grated garlic. We don't add any salt as the cheese is already salty. Taste it yourself and add a little salt if needed.
  5. Stuff each slightly roasted pepper with the feta and yogurt mixture. Bake them for another 10 minutes.
  6. Meanwhile, make the dressing by whisking olive oil, garlic and lemon juice.
  7. Remove the baked stuffed peppers from the oven and pour the dressing over them before serving. Garnish with extra fresh dill. 
  8. Serve warm or at room temperature.


  1. Pre-baking the peppers softens them and lets excess juice escape, preventing soggy stuffed peppers. Don't skip this step! 
  2. If you have leftover filling, don’t throw it away. It’s great as a dip or spread on bread. 
  3. Only add a little salt to the dressing. The feta cheese is salty enough. 
  4. Taste the filling before you add any more salt. Only add if you think it needs it.