Greek Feta Cheese (or white Bulgarian cheese) stuffed peppers with white cheese and eggs. Quickly baked in the oven, these cheese stuffed peppers are perfect as appetizer or a light dinner on hot summer days. Vegetarian, kid-friendly.
Today, my friends, we are making a recipe very popular across Bulgaria – cheese stuffed peppers with eggs, baked in the oven. In fact, these peppers are very popular in Greek cuisine, often called ‘Piperies Gemistes me Feta‘ (Πιπεριές Γεμιστές με Φέτα). You can see them at Greek restaurants, even prepared with roasted peppers, served as appetizer alongside other dishes. The peppers are typically roasted or grilled and then stuffed with a mixture of feta cheese, herbs, and sometimes other ingredients like tomatoes or olives. Although the origin can be disputed, one thing is certain, these peppers are delicious and really easy to make.
Ingredients and Substitutions
- Long peppers, red or green – thin, with narrow stem work best, otherwise the filling may come out slightly during baking.
- Feta Cheese – or Bulgarian white cheese is excellent substitute
- Eggs, large
- All purpose flour – for thickening the mix
- plain Greek Yogurt
- Parsley, finely chopped
- White pepper to taste, optional
- Olive oil (or vegetable oil), for baking
- Flour for dipping peppers open end in
How to cook Feta Cheese Stuffed Peppers?
1st: Prepare the filling and clean peppers from stem and seeds.
2nd: Stuff each pepper with the cheese filling, dip it into some flour to seal the open side and place into baking dish. Pour over some olive oil and bake. Voila, dinner’s ready.
What to serve with Feta Cheese Stuffed Peppers?
A few things from my kitchen:
Feta Cheese Stuffed Peppers (baked)
Equipment
- 1 baking tray non-stick
Ingredients
- 10 medium sized long peppers, red or green
- 400 g Feta Cheese
- 4 eggs, large
- 2-3 tbsp. all purpose flour
- 2 tbsp. plain Greek Yogurt
- 2 tbsp. parsley, finely chopped
- white pepper to taste, optional
- 4-6 tbsp. olive oil (or vegetable oil), for baking
- flour for dipping peppers open end
Instructions
- First, wash peppers under water, remove caps with stem and seeds. Set aside.
- Then, in a large bowl add crumbled Feta Cheese, beaten eggs, parsley, Yogurt and flour. Mix well to combine.
- Next, with a narrow long spoon stuff each pepper with the mixture. Then, dip the opening of the pepper in some flour (to capsulate the filling) and place into baking dish of choice.
- Finally, pour olive oil onto each pepper (could be brushed in) and place in the oven.
- Bake on 180C/360F (with ventilation on) until top of peppers becomes darker and cooked (approx. 20-30 min).
Notes
Nutrition
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