Zucchini and Feta Stuffed Peppers
Bell peppers filled with a savory mix of roasted zucchini, creamy feta, and herbs, baked to golden perfection. This mediterranean-inspired one pot (vegetarian) ready in about 50 minutes pairs bell peppers (halved), zucchini (grated), feta cheese (crumbled) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 6, 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
- 6 bell peppers (halved)
- 1 cup zucchini (grated)
- 1/2 cup feta cheese (crumbled)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 cup parsley (chopped)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brush 6 halved bell peppers with 1 tbsp olive oil and place cut-side up on a baking sheet.
- Step 2: In a bowl, mix 1 cup grated zucchini, 1/2 cup crumbled feta, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 cup chopped parsley. Stir in 1 tbsp olive oil.
- Step 3: Stuff each pepper with the zucchini-feta mixture. Bake for 25-30 minutes until peppers are tender and edges are golden. Let cool slightly before serving.
Frequently asked questions
How long does Zucchini and Feta Stuffed Peppers take to make?
Total time is about 50 minutes (20 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 Zucchini 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 bell peppers (halved) from drying out.
Can I substitute ingredients in Zucchini 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 Zucchini and Feta Stuffed Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Zucchini 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
