Feta-Stuffed Peppers with Herbs and Pine Nuts

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Roasted bell peppers stuffed with creamy feta, fresh herbs, and toasted pine nuts for a colorful vegetarian Mediterranean appetizer. This Greek-inspired vegetarian recipe (mediterranean), ready in about 50 minutes, pairs large red 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 280 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 large red bell peppers
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/4 cup pine nuts, toasted
• 3 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp black pepper
• 1/2 tsp sea salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Cut the tops off 4 large red bell peppers and remove seeds and membranes carefully to create hollow vessels.
2. Step 2: In a mixing bowl, combine 1 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh dill, 1/4 cup toasted pine nuts, 3 tbsp olive oil, 1 minced garlic clove, 1/2 tsp black pepper, and 1/2 tsp sea salt. Mix thoroughly until well combined.
3. Step 3: Stuff each bell pepper evenly with the feta-herb mixture, pressing gently to fill completely. Place the stuffed peppers upright in a baking dish.
4. Step 4: Roast in the oven for 30-35 minutes until the peppers are tender and the filling is warmed through and slightly browned on top. Serve warm.