Herbed Feta and Tomato Stuffed Bell Peppers
Tender bell peppers stuffed with a savory mixture of crumbled feta, sun-dried tomatoes, and fresh herbs, baked until golden. This Israeli-inspired vegetarian recipe (gluten-free), ready in about 55 minutes, pairs bell peppers, feta cheese, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 bell peppers
- 1/2 cup, crumbled feta cheese
- 1/4 cup, chopped sun-dried tomatoes
- 2 tbsp, chopped fresh parsley
- 1 tbsp, chopped fresh mint
- 1 tbsp olive oil
- 1/4 tsp dried oregano
- to taste salt
- to taste pepper
- 1/4 cup vegetable broth
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place 4 halved large bell peppers (cut-side down) in a baking dish and pour 1/4 cup vegetable broth into the dish.
- Step 2: In a small bowl, combine 1/2 cup crumbled feta cheese, 1/4 cup chopped sun-dried tomatoes, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1 tbsp olive oil, 1/4 tsp dried oregano, and salt and pepper to taste.
- Step 3: Pack the feta mixture into each bell pepper half, pressing gently to secure.
- Step 4: Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 10 minutes more until peppers are tender and filling is golden.
