Eggplant and Feta Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baked bell peppers filled with sautéed eggplant and tangy feta cheese for a colorful, keto-friendly vegetarian meal. This mediterranean-inspired vegetarian (keto, low carb) ready in about 45 minutes pairs halved and seeded large bell peppers, medium (about 1 cup diced) eggplant, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Drizzle 1 tbsp olive oil over 2 halved and seeded large bell peppers and place cut side up on a baking sheet.
  2. Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 cup diced medium eggplant to the skillet, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Cook for 6-7 minutes, stirring occasionally, until eggplant is soft and golden.
  4. Step 4: Remove skillet from heat and stir in 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley until combined.
  5. Step 5: Spoon the eggplant-feta mixture evenly into the bell pepper halves and bake for 20 minutes until peppers are tender but still hold shape. Serve warm.

Frequently asked questions

How long does Eggplant and Feta Stuffed Bell Peppers take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Feta Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crumbled feta cheese from drying out.

Can I substitute ingredients in Eggplant and Feta Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Feta Stuffed Bell Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Feta Stuffed Bell Peppers keto?

Yes — this recipe is tagged keto, low carb, gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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