Feta-Stuffed Peppers with Herbs and Lemon Zest

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Sweet bell peppers stuffed with a zesty mixture of creamy feta, fresh herbs, and lemon zest, baked to tender perfection. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs large red bell peppers, feta cheese, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, 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.

Ingredients

• 4, tops cut off and seeded large red bell peppers
• 8 oz, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1 tbsp fresh lemon zest
• 3 tbsp, divided extra virgin olive oil
• 1, minced garlic clove
• 1/2 tsp black pepper
• 1/2 tsp sea salt

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Instructions

1. Step 1: Preheat oven to 375°F. In a medium bowl, combine 8 oz crumbled feta cheese, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1 tbsp fresh lemon zest, 1 minced garlic clove, 1/2 tsp black pepper, and 1/2 tsp sea salt. Mix thoroughly.
2. Step 2: Drizzle 2 tbsp olive oil over 4 large red bell peppers cut tops and seeded, then stuff each pepper generously with the feta-herb mixture.
3. Step 3: Place stuffed peppers upright in a baking dish and drizzle remaining 1 tbsp olive oil over the tops.
4. Step 4: Bake uncovered for 25-30 minutes until the peppers are tender but still hold shape and the filling is slightly golden on top.
5. Step 5: Remove from oven and let cool 5 minutes before serving as a flavorful appetizer or side dish.