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Greek Stuffed Peppers With Feta Cheese

A comforting and flavorful dish of bell peppers filled with quinoa, feta cheese, and fresh vegetables, perfect for family gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 pieces bell peppers (any color) Cut the tops off and remove seeds.
  • 1 cup cooked quinoa or rice You can prep this ahead of time.
  • 1 cup feta cheese, crumbled For a tangy flavor.
  • 1 cup cherry tomatoes, halved Adds freshness.
  • 1/2 cup Kalamata olives, chopped For a savory kick.
  • 1/4 cup red onion, finely chopped Provides a slight sweetness.
  • 2 cloves garlic, minced Enhances flavor.
  • 2 tablespoons olive oil To coat the filling.
  • 1 teaspoon dried oregano Adds classic Greek flavor.
  • to taste Salt and pepper For seasoning.
  • for garnish Fresh parsley To sprinkle on top before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Save the tops for garnishing later if desired.
Filling
  1. In a mixing bowl, combine the cooked quinoa (or rice), crumbled feta cheese, halved cherry tomatoes, chopped Kalamata olives, finely chopped red onion, minced garlic, olive oil, oregano, salt, and pepper. Mix well.
Stuffing
  1. Spoon the filling into each bell pepper, packing it tightly to overflow.
Baking
  1. Place the stuffed peppers in a baking dish, add a splash of water to the bottom, cover with foil, and bake for 25-30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until tender and tops are slightly golden.
Serving
  1. Remove from the oven, sprinkle fresh parsley on top, and enjoy hot.

Notes

For substitutions, brown rice or couscous can replace quinoa. Adding zucchini or spinach increases nutrients without sacrificing flavor. For storage, keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.