Feta-Stuffed Peppers with Herbs and Olive Oil Drizzle

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet bell peppers filled with creamy feta, fresh herbs, and garlic, baked until tender and finished with a fragrant olive oil drizzle. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs small red and yellow bell peppers, feta cheese, crumbled, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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 6 Greek cuisine 150 cal/serving

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Ingredients

6 whole small red and yellow bell peppers
1 cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 garlic clove, minced
3 tbsp extra virgin olive oil
1/4 tsp black pepper
1 tsp lemon zest

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Instructions

Step 1: Preheat oven to 375°F. Cut the tops off 6 small red and yellow bell peppers and remove seeds carefully, keeping the peppers whole.
Step 2: In a bowl, mix 1 cup crumbled feta cheese with 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1 minced garlic clove, 1/4 tsp black pepper, and 1 tsp lemon zest until evenly combined.
Step 3: Stuff each hollowed pepper evenly with the feta-herb mixture, pressing gently to fill.
Step 4: Arrange the stuffed peppers upright in a baking dish and drizzle with 3 tbsp extra virgin olive oil over the tops.
Step 5: Bake for 25-30 minutes until the peppers are tender and the feta filling is warmed through.
Step 6: Remove from oven and let cool 5 minutes before serving. Drizzle with additional olive oil if desired.