Roasted Sweet Bell Pepper & Feta Stuffed Peppers
Colorful bell peppers roasted until tender and filled with creamy feta, herbs, and breadcrumbs, creating a savory vegetarian main dish with garden-fresh appeal. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs crumbled feta cheese, finely chopped fresh parsley, divided olive oil 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.
Ingredients
- 4 large, halved lengthwise with seeds removed sweet bell peppers
- 1/2 cup, crumbled feta cheese
- 1/4 cup, finely chopped fresh parsley
- 2 tbsp, divided olive oil
- 1/4 cup breadcrumbs
- 1/2 tsp dried oregano
- 2 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place pepper halves cut-side down on a parchment-lined baking sheet, brush cut sides with 1 tbsp olive oil, and season with salt and pepper. Roast for 15 minutes until tender.
- Step 2: In a bowl, mix crumbled feta, chopped parsley, breadcrumbs, dried oregano, remaining 1 tbsp olive oil, and lemon juice until combined. Season with salt and pepper.
- Step 3: Spoon feta mixture evenly into each roasted pepper half, return to oven, and bake for 10 minutes until filling is golden and heated through. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Sweet Bell Pepper & Feta Stuffed Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 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 Roasted Sweet Bell Pepper & 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 Roasted Sweet Bell Pepper & 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 Roasted Sweet Bell Pepper & 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 Roasted Sweet Bell Pepper & 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
