Description
These Greek style stuffed peppers feature tender Florina peppers filled with a creamy mixture of crumbled feta, cream cheese, fresh garlic, oregano, and parsley, creating an elegant and flavorful dish. Perfect for busy weeknights or meal prepping for the week, these peppers are baked until tender and blistered, delivering Mediterranean flavors with minimal effort.
Ingredients
Scale
- 4 fresh Florina red peppers, or large bell peppers if Florina peppers are unavailable
- 200 g feta cheese, crumbled into bite-sized pieces
- 2 tablespoons cream cheese, for extra creaminess
- 2 garlic cloves, finely grated
- 1 tablespoon olive oil, plus extra for drizzling
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, finely chopped
- freshly ground black pepper, to taste
- Optional toppings, red chili flakes for heat, drizzle of honey for sweetness
Instructions
- Wash Thoroughly: Rinse each Florina pepper under cool running water, rubbing gently to remove any dirt.
- Cut an Opening: Using a sharp knife, make a T shaped cut on the top of each pepper, slicing down the middle about 2 inches and then across the top to create a small flap. This keeps the pepper intact while allowing you to remove the seeds.
- Remove Seeds: Gently pull open the flap and carefully scoop out all seeds and membranes using a small spoon or your fingers, being careful not to puncture the pepper walls.
- Prepare Filling Area: Once cleaned, set the prepared peppers on a clean surface with their openings facing up, ready to be filled.
- Combine Base Ingredients: In a mixing bowl, add the crumbled feta cheese and cream cheese, stirring together until they begin to blend.
- Add Aromatics and Herbs: Mix in the grated garlic, olive oil, dried oregano, and chopped fresh parsley, stirring well.
- Season to Taste: Add freshly ground black pepper to your preference, plus red chili flakes if you'd like extra heat, then mix until the filling is smooth and creamy with no lumps remaining.
- Fill Generously: Spoon the cheese filling into each pepper cavity, filling them generously but gently to avoid tearing the delicate pepper walls, then fold the flap back over to close each pepper.
- Prepare Baking Tray: Place the stuffed peppers on a lightly oiled baking tray, spacing them evenly so they bake uniformly.
- Oil and Season: Drizzle a little olive oil over the tops of each pepper to help them baste as they bake.
- Bake Until Perfect: Bake uncovered in a preheated oven at 220°C (430°F) for about 25 minutes, until the peppers are tender and slightly blistered and the filling is warm and melty.
- Prep Time: 15 minutes
- Cook Time: 25 minutes