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

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.

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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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