Cheese-Stuffed Peppers

Tender baked peppers filled with creamy feta and fresh herbs

In traditional Eastern European cooking, peppers are often stuffed with ground meat. But there are plenty of other delicious possibilities!

One day, I decided to try stuffing peppers with cheese instead. The result was so good that I had to share it. Give them a try - you may discover a new favorite way to enjoy peppers.

Ingredients

Makes 4 stuffed pepper halves

• 2 medium bell peppers, halved lengthwise

• 150 g feta cheese - I used creamy feta because it has a softer, more delicate texture

• 50 g cheese of your choice - I used Gouda

• 100 g plain yogurt

• 1 handful of fresh parsley, finely chopped

• 1 garlic clove, pressed or finely minced

• 2–3 tbsp olive oil, plus a little more for the peppers and baking sheet

Instructions

Preheat the oven to 350°F (175°C).

Wash and dry the peppers. Cut them in half lengthwise and remove the seeds and white membranes. Lightly brush the peppers with olive oil.

In a bowl, combine the feta, yogurt, and grated cheese. Add the finely chopped parsley, garlic, and 2 tablespoons of olive oil. Mix well until combined.

Fill each pepper half generously with the cheese mixture.

Lightly grease a baking sheet with olive oil and arrange the stuffed peppers on it. Bake for 40-45 minutes, or until the peppers are tender and the top of the filling is lightly golden.

Serve hot.

A little note: I use Macedonian-style feta for this recipe. It’s the creamiest and, in my opinion, the most delicious feta I’ve ever tasted.