Roasted Feta-Stuffed Peppers with Herbs

These colorful, juicy stuffed peppers bring a sunny hit of the Mediterranean to the table. A creamy blend of feta and ricotta, fresh herbs, and ripe tomatoes nestles into sweet roasted bell peppers, all finished with a toasty breadcrumb crust. Meat-free yet deeply satisfying and wonderfully aromatic.

Ingredients

• Bell peppers — 4 medium
• Feta cheese — 7 oz (200 g)
• Whole-milk ricotta or well-drained small-curd cottage cheese — 5 oz (150 g)
• Cherry tomatoes — 5.3 oz (150 g)
• Pitted black olives — 1.8 oz (50 g)
• Garlic — 2 cloves
• Large egg — 1
• Extra-virgin olive oil — 2 tbsp (30 ml)
• Fresh parsley, finely chopped — 0.7 oz (20 g)
• Dried oregano — 1 tsp (5 ml)
• Lemon zest — 1 tsp (5 ml)
• Breadcrumbs — 3 tbsp (45 ml)
• Kosher salt — 1/2 tsp (2.5 ml), to taste
• Freshly ground black pepper — 1/4 tsp (1.25 ml)

Step-by-step recipe

1. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment.
2. Halve the peppers lengthwise; remove seeds and membranes. Drizzle with 1 tbsp of the olive oil and season lightly with salt.
3. Par-bake the pepper halves for 10–12 minutes until slightly tender but holding their shape.
4. For the filling, mash the feta with a fork. Add the ricotta (or cottage cheese), egg, minced garlic, parsley, oregano, lemon zest, and black pepper. Mix until creamy; taste and season with salt, keeping the saltiness of feta in mind.
5. Slice the cherry tomatoes and olives. Fold half into the filling.
6. Fill the peppers with the mixture. Top with the remaining tomatoes and olives, sprinkle with breadcrumbs, and drizzle with the remaining 1 tbsp olive oil.
7. Bake for 20–25 minutes until the crumbs are golden and the peppers are tender.
8. Let rest for 5 minutes. Serve warm, with extra herbs and a squeeze of lemon if you like.

Nutrition per serving

Tips & Variations

• Egg-free: swap the egg for 2 tbsp (30 ml) Greek yogurt or 1 tbsp (8 g) cornstarch—the filling will stay tender and set nicely.
• No cottage cheese: use ricotta or a soft cream cheese; for a lighter version, go with thick Greek yogurt.
• Heat: add a pinch of red pepper flakes or 1/4 tsp (1.25 ml) cayenne to the filling.
• Gluten-free: replace breadcrumbs with finely ground nuts or gluten-free crumbs.
• Add-ins: great with spinach (sauté, then squeeze dry), scallions, capers, or lime zest instead of lemon.
• Storage: refrigerate up to 3 days. Reheat at 340°F (170°C) for 10–12 minutes, or microwave on medium.

FAQ

• Can I make these ahead? Yes. Stuff the peppers, cover, and refrigerate for up to 24 hours. Bake 25–30 minutes before serving.
• What can I use instead of feta? Mix 5.3 oz (150 g) mild brined cheese with 1.8 oz (50 g) cream cheese for a softer flavor, or simply reduce the salt if using a saltier cheese.
• My peppers turn watery—what should I do? Par-bake the halves for 10–12 minutes and be sure to drain any excess liquid from the pan before filling.
• Can I make this on the grill? Yes. Cook over indirect heat with the lid closed for 15–20 minutes, watching so the cheese doesn’t scorch.