Stuffed Peppers with Feta
on Feb 09, 2023, Updated Aug 21, 2024
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Stuffed Peppers with Feta are a Bulgarian tradition and you can find versions of 🫑 peppers like these on every Bulgarian table. These peppers are one of my favorite recipes and the perfect side dish. They can be topped with garlicky 🍅 tomato sauce, marinated in olive oil and dill, or eaten as is. The filling of this recipe is almost identical to our Bulgarian egg feta toast so if you haven’t tried that recipe, please check it out as well. Traditionally we use “sirene” which is a soft white cheese comparable to feta, but any white cheese or feta will work for this recipe. If you have a recipe like this in your country, please let me know in the comments below.
Why You’ll Love Stuffed Peppers with Feta
Stuffed Peppers with Feta are an easy side dish full of big, traditional Bulgarian flavors. If you know Bulgarians, you know we love our 🧀 cheese, and this dish highlights sirene or feta in the best way. It takes a few minutes to prep, but the results are so worth it. The 🫑 peppers are baked until soft and sweet, and the ooey gooey, cheesy filling is so luscious and creamy. This is a fantastic side dish with any meal, or serve them beautifully presented on a platter as an appetizer.
How to Prepare
🌡️ Preheat the oven to 425F (220C).
🫑 Use a sharp knife to cut off the top (stem) of each pepper and reserve. Also finely dice a tomato, if using.
💧 Using a small spoon, remove the seeds from each pepper. Wash and dry the inside of the peppers to remove any remaining seeds.
🧈 Place the peppers into a bowl in an upright position so the hollowed opening is facing upwards. Add a pinch of salt to each pepper and a small cube of butter.
🥚 In a separate bowl, whisk the eggs. Add the feta and tomato and mix well until fully combined.
🥄 Add 2 tablespoons of the feta filling into each pepper, only filling about ¾ of the way to the top.
👩🍳 Line a baking dish with parchment paper and arrange the stuffed peppers side by side.
🧂 Gently replace the stems onto each of the stuffed peppers with feta and then sprinkle with salt and add a drizzle of olive oil. Using a fork, gently poke each pepper on top so that the air can escape as they bake.
🔥 Bake, uncovered, for 35 to 45 minutes depending on the oven.
🌿 Once the stuffed peppers with feta are soft and browned on top, they’re ready. Enjoy them as is, or top with tomato sauce, olive oil, or freshly chopped dill!
Nonna’s Tip 🔥
I like to put the oven on broil for the last minute to give the stuffed peppers a lightly-charred topping.
Variations and Substitutions for Stuffed Peppers with Feta
- We use small sweet, cubanelle peppers in this recipe, but you can use any peppers you love, even spicy! Just be aware that depending on the size, you might have to adjust the amount of filling.
- The bake time on these Stuffed Peppers with Feta will depend on the oven and the type of baking dish you use, so always keep an eye on them. We like to put them on broil for the last minute to 🔥 char the top.
- Feel free to add additional ingredients to the feta mixture, such as 🧀 grated cheese, fresh herbs, chopped spinach, onion, ricotta, or anything else you desire.
Similar Recipes
Breakfast Stuffed Peppers
25 mins
Bulgarian Stuffed Peppers
1 hr 20 mins
Spinach Stuffed Mushrooms
30 mins
Pizza Stuffed Mushrooms
28 mins
Stuffed Zucchini Boats
55 mins
Best Served With
- These 🫑 Stuffed Peppers with Feta are sensational as an appetizer or part of a mezze platter, or Charcuterie Board.
- Serve these alongside a big 🥗 fresh salad or main dish.
- These Stuffed Peppers with Feta are wonderful paired with a grain side dish, such as my Cranberry Quinoa Salad, Couscous Salad, or even my Best Pasta Salad.
Common Questions
Yes, you certainly can substitute sweet cubanelle peppers with other mild peppers, like bell peppers or banana peppers. The flavor may be slightly different and you may have to adjust the amount of filling depending on the size of the pepper. You could also make these Stuffed Peppers with Feta using a spicy pepper if you wish.
Yes, you can substitute the butter with a dairy-free alternative, and use plant-based feta cheese instead as well.
If you want to make these ahead of time, bake them, let them cool, then place them in an airtight container. Coat in a thin layer of olive oil and sprinkle with finely chopped fresh dill. Store in the refrigerator and serve chilled or at room temperature.
The Stuffed Peppers with Feta are ready when they are soft, slightly browned on top, and the filling is set. If the peppers are not soft enough, you can continue baking them for an additional 5-10 minutes.
Stuffed Peppers with Feta
Ingredients
- 8 sweet cubanelle peppers
- salt, to taste
- 2 tablespoons butter, cubed into 8 equal pieces
- 2 eggs, large
- 200 grams feta cheese (or sirene)
- 1 tomato, seeds removed and diced, optional
- 2 tablespoons olive oil , for drizzling
Instructions
- Preheat the oven to 425F (220C).
- Cut off the top (stem) of each pepper and save the tops for later.
- Using a small teaspoon, remove the seeds from each pepper. Wash and dry the inside of the peppers to remove any remaining seeds.
- Place the peppers into a bowl in an upright position so that they are easy to grab and fill and the hollowed opening is facing upwards. Add a pinch of salt into each pepper and a cube of the butter.
- In a separate bowl, whisk the eggs. Add the feta and tomato, if using. Mix well until fully combined.
- Add 2 tablespoons of the feta filling into each pepper. There should be a little bit of room at the top, as the filling will expand as it bakes, so fill them no more than ¾ of the way.
- Line a baking dish with parchment paper and arrange the stuffed peppers side by side. Gently replace the stems onto each pepper to help prevent the filling from spilling out during baking. (Some of the filling may come out a little as they bake which is okay so don’t worry.)
- Sprinkle the peppers with salt and add a drizzle of olive oil. Using a fork, gently poke each pepper on top so that the air can escape as they bake. This method will prevent them from cracking.
- Bake, uncovered, for 35 to 45 minutes depending on the oven. Bake time will depend on your oven and the type of dish you use, so keep an eye on the peppers, to check for doneness around 30 minutes. If your oven is strong, you can bake at 400F (200C). My oven is very weak so I increase the heat.
- Once the peppers are soft and browned on top, they’re ready. Enjoy them as is, or topped with tomato sauce or marinated in olive oil and freshly chopped dill!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The house smells amazing, and the peppers look and taste great!
Bon appetite! Enjoy!
This was such a fun dish to try! I used cubanelle peppers, stuffed with feta and diced tomatoes. Next time I may process the feta in the food processor vs chopping with knife to make the mixture smoother and easier to stuff. Overall vary tasty and a unique, new (for me at least) side dish! Thanks for recipe!
So happy you loved this recipe Pamela 🙂
PLEASE PLEASE PLEASE!!! All of your recipes are delicious and so healthy! Have you thought of publishing a cookbook? I’m sure it would make the best seller list immediately!
Hi love,
it’s definitely a lot of work so maybe one day. Thanks beautiful