Roasted Peppers Stuffed with Feta and Gruyere Cheese – Easy Greek Appetizer

Ingredients

• 3 largebell peppers, seeded and tops cut off
• 4–6mini peppers, seeded and tops cut off
• 228 g (8 oz)feta cheese
• 30 ml (2 tablespoons)plain whole-milk yoghurt
• 1spring onion, finely sliced
• to tastefreshly ground black pepper
• 170 g (6 oz)Gruyère cheese, grated
• 45 ml (3 tablespoons)olive oil
• ½ teaspoonmint, finely chopped
• as neededtoothpicks, to secure the pepper tops

Instructions

1. 1

   Heat the oven

   Preheat the oven to 246°C (475°F).

2. 2

   Prepare the peppers

   Rinse and thoroughly dry all the peppers. Remove the seeds and keep the tops aside.

3. 3

   Mash the feta

   Put the feta in a mixing bowl and mash it with a fork.

4. 4

   Mix the cheeses

   Add the yoghurt and grated Gruyère, then stir until creamy.

5. 5

   Season the filling

   Mix in the sliced spring onion, chopped mint and a generous pinch of freshly ground black pepper.

6. 6

   Fill the peppers

   Spoon or pipe the cheese mixture into each pepper, filling it about three-quarters full to help prevent overflow.

7. 7

   Replace the tops

   If you like, secure each pepper top with a toothpick.

8. 8

   Oil the peppers

   Arrange the filled peppers on a baking tray and brush all over with olive oil. Lightly sprinkle the outside with salt.

9. 9

   Bake until tender

   Bake the mini peppers for about 15 minutes, until soft and slightly charred. Bake the large bell peppers for 25–30 minutes.

10. 10

    Return escaped filling

    Leave the peppers to cool slightly, then scoop any cheese that has oozed out back inside.

11. 11

    Serve the peppers

    Serve warm or at room temperature as a meze or side dish.

What are feta-stuffed peppers?

Stuffed vegetables are found in many Greek and eastern Mediterranean meals, often served as part of a spread of small dishes. Here, sweet peppers hold a savoury filling of feta, Gruyère, yoghurt and herbs.

The feta brings a tangy, salty flavour, while Gruyère melts into a softer, richer centre. Using both large and mini peppers gives you a choice of hearty portions and smaller bites.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 17g protein, 7g carbs, 24g fat.

The peppers contribute most of the carbohydrates, while feta and Gruyère provide much of the protein and fat. Olive oil adds further fat, and the cheese makes the dish relatively rich; serve it with salad and a modest portion of bread or grains for a more balanced plate.

Choosing the peppers

Large peppers: Choose peppers that stand upright and have enough room for the filling. They take longer to bake than the minis, so the recipe gives them a separate cooking time.

Mini peppers: Their smaller size makes them convenient for a meze platter. Check them from about 15 minutes, as they soften faster than the larger peppers.

Making a creamy filling

Feta first: Mash it with a fork before adding the other cheeses so there are no large, hard lumps in the mixture.

Gruyère and yoghurt: Stir these in until the mixture is creamy, then fold through the spring onion, mint and pepper. Leave some space at the top of each pepper so the filling has room as it heats.

Keeping the filling inside

Dry peppers: Dry them well after rinsing so excess water does not collect on the tray during baking.

Three-quarters full: Avoid packing the peppers to the brim, since the cheese can soften and spill out as it heats. The toothpicks are optional, but can help keep the tops in place.

When the peppers are done

Look for peppers that have softened and developed a few lightly charred patches. The mini peppers should take about 15 minutes; the large ones need 25–30 minutes.

The filling may ooze onto the tray as it bakes. Let the peppers cool slightly before scooping the escaped cheese back inside, as directed.

Serving as a meze

Serve the peppers warm or at room temperature alongside olives, bread, salads or other small dishes. The minis work well for sharing, while a large pepper can make a more substantial side.

For a fuller plate, add a crisp green salad and a grain such as bulgur or rice. The fresh sides balance the richness of the cheese filling.

Recipe notes & tips

• Dry the peppers thoroughly after rinsing so they roast rather than steam.
• Use a spoon or piping bag to fill the peppers neatly.
• Leave roughly a quarter of each pepper empty to reduce spillage.
• Use separate trays if needed so the peppers sit in a single layer.
• Check the mini peppers early, since their size can affect how quickly they soften.

Variations

• Add parsley: Stir chopped parsley into the cheese mixture for another fresh herbal note.
• Use oregano: Replace the mint with a little chopped oregano for a different Greek-inspired flavour.
• Try another cheese: Swap Gruyère for a similar melting cheese, keeping the same amount.
• Add chilli: Mix a pinch of chilli flakes into the filling for gentle heat.
• Serve with lemon: Offer lemon wedges alongside the peppers for a bright contrast.

Common mistakes to avoid

• Overfilling the peppers: The cheese can spill out as it heats; leave the top quarter empty.
• Skipping the drying: Wet peppers can release extra moisture; pat them dry before filling.
• Baking every size equally: Mini peppers cook faster; take them out after about 15 minutes and give large ones 25–30 minutes.
• Using loose pepper tops: Secure them with toothpicks if you want them to stay in place.
• Serving straight from the oven: The filling is very hot; let the peppers cool slightly before serving or returning escaped cheese.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 180°C oven until hot, or serve them at room temperature; the peppers will be softer after storing.

Frequently asked questions