Feta Stuffed Peppers
The feta stuffed peppers with fresh herbs are a light Mediterranean dish, easy to make, and full of flavor.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 peppers (about 500 g/ 1 lb (Note))
- 7 oz feta (200 g)
- 3 tablespoons cream cheese
- some milk
- 3 tablespoons extra virgin olive oil (divided)
- 2 garlic cloves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 tablespoon fresh parsley
- 6 small tomatoes
- fine sea salt and ground black pepper
Instructions
- 1
Preheat the oven to 400°F/ 200°C.
- 2
Prepare peppers: Top the peppers and remove the seeds. Cut the peppers from top to bottom only on one side.6 peppers
- 3
Filling: Crush the feta with a fork, add the cream cheese and enough milk to form a creamy paste. Add 2 tablespoons of the olive oil, grated garlic, chopped herbs and salt and pepper to taste.7 oz feta/ 200 g + 3 tablespoons cream cheese + some milk + 2 Tbsp of the oil + 2 garlic cloves + 1 tablespoon fresh thyme + 1 tablespoon fresh oregano + 1 tablespoon fresh parsley + fine sea salt and ground black pepper
- 4
Fill the peppers with the paste and place them in a lightly oiled casserole dish.
- 5
Prepare tomatoes: Remove the core of the tomatoes and score them lightly crosswise on the opposite side. Place them between the peppers and sprinkle them lightly with salt.6 small tomatoes
- 6
Bake: Pour the remaining 1 tablespoon of olive oil over the vegetables and bake for about 40 minutes.