Stuffed Red Peppers
Stuffed Red Peppers
Ingredients
- 6-7 red peppers
- 500 g Greek feta cheese, crumbled
- 3 spring onions, sliced
- 3 garlic cloves, thinly sliced
- 2 teaspoons dried oregano
- as needed chili flakes, boukovo, optional
- 1/4 cup extra virgin olive oil, for the filling
- 4 tablespoons red wine vinegar
- 1 handful fresh parsley, chopped, plus extra for serving
- 1/3 cup extra virgin olive oil, divided between the bottom of the pan and the tops of the peppers
Instructions
- 1
Preheat the oven to 350°F (180°C).
⏱️ 15 min•🌡️ 350
- 2
Wash and dry the 6-7 red peppers. Cut a lengthwise slit in each pepper, making sure to leave the stems attached. Carefully remove the seeds and membranes from inside each pepper, ensuring the peppers remain intact so they can hold the filling.
⏱️ 5 min
- 3
In a bowl, combine the 500 g of crumbled Greek feta cheese, 3 sliced spring onions, 3 thinly sliced garlic cloves, 2 teaspoons of dried oregano, chili flakes to taste (if using), 1/4 cup (about 55 g) of extra virgin olive oil, 4 tablespoons of red wine vinegar, and a handful of chopped fresh parsley. Stir gently until all ingredients are evenly mixed.
⏱️ 10 min
- 4
Spoon the prepared feta mixture into each red pepper, distributing the filling evenly among them.
⏱️ 5 min
- 5
Pour some of the remaining 1/3 cup (about 73 g) extra virgin olive oil into the bottom of a baking dish. Arrange the stuffed peppers snugly in the dish, with the slit-side facing up. Drizzle the rest of the 1/3 cup olive oil over the tops of the peppers.
⏱️ 5 min
- 6
Bake the peppers for approximately 30 minutes. They are ready when the peppers are tender and the filling appears lightly golden. Note that thicker peppers may require a little longer baking time.
⏱️ 30 min•🌡️ 350
- 7
Allow the peppers to rest for 5–10 minutes before serving. Spoon the pan juices from the baking dish over the peppers and finish by sprinkling with extra chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Red Peppers
- 6-7 red peppers
- 500 g Greek feta cheese, crumbled
- 3 spring onions, sliced
- 3 garlic cloves, thinly sliced
- 2 teaspoons dried oregano
- as needed chili flakes, boukovo, optional
- 1/4 cup extra virgin olive oil, for the filling
- 4 tablespoons red wine vinegar
- 1 handful fresh parsley, chopped, plus extra for serving
- 1/3 cup extra virgin olive oil, divided between the bottom of the pan and the tops of the peppers
Instructions
- 1
Preheat the oven to 350°F (180°C).
⏱️ 15 min•🌡️ 350 - 2
Wash and dry the 6-7 red peppers. Cut a lengthwise slit in each pepper, making sure to leave the stems attached. Carefully remove the seeds and membranes from inside each pepper, ensuring the peppers remain intact so they can hold the filling.
⏱️ 5 min - 3
In a bowl, combine the 500 g of crumbled Greek feta cheese, 3 sliced spring onions, 3 thinly sliced garlic cloves, 2 teaspoons of dried oregano, chili flakes to taste (if using), 1/4 cup (about 55 g) of extra virgin olive oil, 4 tablespoons of red wine vinegar, and a handful of chopped fresh parsley. Stir gently until all ingredients are evenly mixed.
⏱️ 10 min - 4
Spoon the prepared feta mixture into each red pepper, distributing the filling evenly among them.
⏱️ 5 min - 5
Pour some of the remaining 1/3 cup (about 73 g) extra virgin olive oil into the bottom of a baking dish. Arrange the stuffed peppers snugly in the dish, with the slit-side facing up. Drizzle the rest of the 1/3 cup olive oil over the tops of the peppers.
⏱️ 5 min - 6
Bake the peppers for approximately 30 minutes. They are ready when the peppers are tender and the filling appears lightly golden. Note that thicker peppers may require a little longer baking time.
⏱️ 30 min•🌡️ 350 - 7
Allow the peppers to rest for 5–10 minutes before serving. Spoon the pan juices from the baking dish over the peppers and finish by sprinkling with extra chopped parsley.
⏱️ 10 min