Hot Pepper and Feta Stuffed Peppers

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

Vibrant bell peppers stuffed with a spicy blend of feta cheese, herbs, and hot chili flakes, baked until tender and bubbling. This mediterranean-inspired vegetarian ready in about 45 minutes pairs crumbled feta cheese, softened cream cheese, hot red pepper flakes 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 halved and seeded large red bell peppers cut-side up on a baking sheet.
  2. Step 2: In a medium bowl, combine 8 oz crumbled feta cheese, 4 oz softened cream cheese, 1 tsp hot red pepper flakes, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 2 minced garlic cloves. Mix until creamy and well blended.
  3. Step 3: Spoon the cheese mixture evenly into each bell pepper half, pressing gently to fill completely.
  4. Step 4: Drizzle 2 tbsp olive oil over the stuffed peppers and sprinkle 1/4 cup breadcrumbs evenly on top.
  5. Step 5: Bake for 25-30 minutes until the peppers are tender, the filling is hot and bubbly, and breadcrumbs are golden brown.
  6. Step 6: Remove from oven, season with 1/4 tsp black pepper, and serve immediately while hot.

Frequently asked questions

How long does Hot Pepper and Feta Stuffed Peppers 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 Hot Pepper and Feta Stuffed Peppers?

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 crumbled feta cheese from drying out.

Can I substitute ingredients in Hot Pepper and Feta Stuffed Peppers?

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 Hot Pepper and Feta Stuffed Peppers 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 Hot Pepper and Feta Stuffed Peppers 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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