Feta-Stuffed Peppers with Tomato and Herbs

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

Sweet bell peppers filled with a savory blend of creamy feta, fresh herbs, and ripe tomatoes, baked until tender and bursting with flavor. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs large red bell peppers, feta cheese, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 30 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F. In a medium bowl, combine 8 oz crumbled feta cheese, 2 medium finely diced ripe tomatoes, 2 tbsp extra virgin olive oil, 1 tbsp chopped fresh oregano leaves, 1 tbsp chopped fresh parsley, 2 minced garlic cloves, 1/2 tsp black pepper, and 1/2 tsp sea salt. Mix gently until well combined.
  2. Step 2: Stuff each of the 4 prepared large red bell peppers with the feta and tomato mixture, pressing lightly to fill them evenly.
  3. Step 3: Place the stuffed peppers upright in a baking dish and bake for 30 minutes until the peppers are tender and the filling is warmed through and slightly golden on top.
  4. Step 4: Remove from the oven and let cool for 5 minutes before serving to allow the flavors to meld.

Frequently asked questions

How long does Feta-Stuffed Peppers with Tomato and Herbs 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 Feta-Stuffed Peppers with Tomato and Herbs?

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 large red bell peppers from drying out.

Can I substitute ingredients in Feta-Stuffed Peppers with Tomato and Herbs?

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 Feta-Stuffed Peppers with Tomato and Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Feta-Stuffed Peppers with Tomato and Herbs vegetarian?

Yes — this recipe is tagged 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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