Skip to content

The main dish, Mediterranean

Feta stuffed peppers

Feta stuffed peppers are a Mediterranean vegetarian dish for 6, filled with bulgur, feta, mint and pine nuts. They take 30 minutes of active work and are prepped in the morning for the evening, with the oven time done right before guests arrive. Easy to make and under 3 euros per person, success depends on well drained bulgur and tasting the filling before stuffing.

Peppers stuffed with bulgur, feta, mint and pine nuts, cooked gently with a drizzle of olive oil, full of flavor.

Feta stuffed peppers
For
6 people
Work
30 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.80
Calories per person
430 kcalcalculated by Kiloach, your weight coach

This dish brings together tender bulgur, the salty bite of feta and fresh mint, with a light crunch from toasted pine nuts. The peppers cook slowly in their own juices with a drizzle of olive oil, which keeps them soft without drying out. It's a visually generous dish, each guest gets a whole pepper on their plate.

It's a great choice for a dinner with friends in late summer or early fall, when peppers are at their best. It also works well for a family meal with vegetarian guests, served as a main with a green salad, or as a hearty starter before a light grilled meat dish.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 15 min
  2. The same day 3 steps, 35 min
  3. Before the guests arrive 1 step, 45 min
  4. When it's time to serve 1 step

Cook the bulgur the day before and let it cool in the fridge in a sealed container. In the morning, make the filling, stuff the peppers and set them in their baking dish, ready to go in the oven. Right before guests arrive, bake them for 45 minutes, and serve warm as soon as they're done.

The ingredients

6 people

Fruits and vegetables

  • Red or yellow peppers 6
  • Fresh mint 1 bunch
  • Tomatoes 3
  • Onion 1
  • Garlic 2 cloves
  • Lemon 1

Pantry

  • Bulgur 250 g
  • Pine nuts 50 g
  • Olive oiloften in the pantry 5 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 300 g

Allergens Gluten, Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cook the bulgur according to the package, drain it and let it cool. 15 min

    Don't drown it in water, it should stay nicely separated.

The same dayDuring the day, whenever you get a moment.

  1. Sauté the onion, garlic and diced tomatoes, then mix with the bulgur, crumbled feta, mint, pine nuts and lemon juice. 15 min

    Taste before stuffing, feta is salty, so add salt carefully.

  2. Cut a top off each pepper, hollow them out and fill them to the brim with the stuffing. 15 min

    Don't pack it too tight, the bulgur still expands during cooking.

  3. Stand the peppers upright in a baking dish, drizzle with olive oil, add a little water at the bottom and cover. 5 min

    Nestle them close together so they don't tip over.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake for 45 minutes at 180°C, basting halfway through. 45 min

    The peppers are done when a knife tip slides through easily.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve warm with a drizzle of olive oil and a few fresh mint leaves.

    A dollop of plain yogurt on the side adds freshness.

Our tips to get it right

  • Pick peppers that are upright and similarly sized, they'll stand better in the dish and cook more evenly.
  • Crumble the feta by hand rather than cutting it, the uneven pieces melt better into the filling while keeping some texture.
  • If you're making the stuffed peppers ahead, save the oven time for last, they lose their shape if they sit too long once cooked.

The variations

  • Swap the pine nuts for lightly toasted sliced almonds, for a milder taste and a lower cost.
  • For a dairy free version, replace the feta with crumbled tofu marinated in lemon and oregano, the texture stays close to the original.
  • For a quicker version, stuff peppers halved lengthwise instead of whole and hollowed out, they cook faster and more evenly.

What to serve it with

  • Green salad with a squeeze of lemon
  • Tzatziki or plain yogurt on the side
  • Warm pita bread for scooping

Storage

Stuffed peppers keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked, thaw in the fridge then reheat in the oven. Reheat covered at 150°C so they don't dry out.

Questions about this recipe

Can bulgur be replaced with another grain?

Yes, rice or quinoa work well instead of bulgur, as long as you use the same cooked weight. The cooking time for the peppers stays the same.

Do you need to peel the peppers before stuffing?

No, the skin holds the pepper's shape during cooking and softens nicely in the oven. It doesn't need to be removed for this dish.

How do you know when the peppers are cooked through?

A knife tip should slide in without resistance, just like a potato. If the skin starts to wrinkle slightly, that's also a good sign.

Can this dish be served cold?

Yes, stuffed peppers are just as good cold as warm, which makes them a solid option for a buffet. Just take them out of the fridge a bit before serving if you kept them chilled.

Can feta stuffed peppers be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make feta stuffed peppers?

Allow 1 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in feta stuffed peppers?

About 430 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does feta stuffed peppers cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Torta della nonna The dessert

Mediterranean

Torta della nonna

  • 55 min of work
  • Prepared the day before
  • Medium, €2.40 per person

500 kcalcalculated by Kiloach

Mains for entertaining

See all