Feta Stuffed Peppers
Peppers stuffed with creamy feta cheese, baked to perfection for a deliciously easy and flavorful dish.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 medium red Romano peppers
- ½ tablespoon olive oil
- 2 cups crumbled feta cheese
- 6 tablespoons Greek yogurt
- 3 tablespoons olive oil
- ¼ cup fresh dill (chopped)
- 2 cloves garlic (grated)
- 3 tablespoons olive oil
- 1 clove garlic (grated)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
- 1
Preheat the oven at 220 C / 420 F. Line a baking pan with parchment paper.
- 2
Make a slit on the peppers, brush their skin with a little olive oil and bake them for 5 minutes, just until they get a little soft.
- 3
Remove the peppers from the oven and let them cool for about 10 minutes. They will be soft and it will be easy to discard the seeds. Use a dessert spoon and remove the seeds inside.
- 4
Now prepare the filling. Combine 3 tablespoons olive oil, crumbled feta cheese, Greek yogurt, chopped fresh dill and grated garlic. We don't add any salt as the cheese is already salty. Taste it yourself and add a little salt if needed.
- 5
Stuff each slightly roasted pepper with the feta and yogurt mixture. Bake them for another 10 minutes.
- 6
Meanwhile, make the dressing by whisking olive oil, garlic and lemon juice.
- 7
Remove the baked stuffed peppers from the oven and pour the dressing over them before serving. Garnish with extra fresh dill.
- 8
Serve warm or at room temperature.