Roasted Pepper Feta (Printable Version)

Sweet bell peppers stuffed with creamy feta, drizzled with olive oil and fresh herbs.

# What You Need:

→ Vegetables

01 - 4 large red bell peppers, halved and seeded
02 - 1 small red onion, finely chopped

→ Cheese

03 - 7 ounces feta cheese, crumbled

→ Dairy

04 - 2 tablespoons Greek yogurt

→ Herbs & Aromatics

05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon dried oregano
07 - 1 clove garlic, minced

→ Pantry

08 - 2 tablespoons extra virgin olive oil
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the bell pepper halves, cut side up, on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Roast for 15 minutes.
03 - Meanwhile, combine feta cheese, Greek yogurt, chopped red onion, parsley, oregano, minced garlic, and 1 tablespoon olive oil in a mixing bowl. Stir until creamy and well blended.
04 - Remove roasted peppers from the oven and gently fill each half with the prepared feta mixture.
05 - Return the stuffed peppers to the oven and roast for an additional 10 minutes, until the filling is just golden and the peppers are tender.
06 - Sprinkle with extra fresh parsley prior to serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They come together in under 45 minutes and taste like you've spent all day cooking.
  • The peppers get silky and sweet while the feta stays creamy—it's the easiest elegant side dish you'll ever make.
  • You can serve them warm from the oven or let them cool, which means less stress when guests arrive.
02 -
  • Don't skip the first roast of the peppers alone—this softens them and releases their natural sweetness before you add the filling.
  • If your peppers release a lot of liquid as they cook, tilt the pan and spoon some out before adding the filling, otherwise everything becomes watery.
  • The filling doesn't need to bake until golden—you're just warming it through, so watch carefully to avoid overbaking.
03 -
  • Choose peppers that are roughly the same size so they cook evenly and look beautiful on the plate.
  • If feta isn't your thing, ricotta mixed with a little lemon zest works beautifully, or you can use a soft goat cheese for a tangier filling.

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