Feta-Stuffed Peppers

Name: Feta-Stuffed Peppers
Total time: 1 h
Yield: 6 servings
Ingredients: 6 1-inch-thick slices day-old French bread, crust removed; 3 tablespoons olive oil; 3 garlic cloves, grated; 3 tablespoons chopped parsley; 2 teaspoons chopped thyme; 1 teaspoon chopped rosemary; 1 ounce grated Parmesan; Salt and pepper; 6 small sweet peppers, about 1 pound; 6 ounces mild feta cheese

By David Tanis

Total Time: 1 hour
Rating: 4(395)
Comments: Read comments

These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs. It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature.

Featured in: The Trip From Bountiful

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Ingredients

Yield:6 servings

61-inch-thick slices day-old French bread, crust removed
3tablespoons olive oil
3garlic cloves, grated
3tablespoons chopped parsley
2teaspoons chopped thyme
1teaspoon chopped rosemary
1ounce grated Parmesan
Salt and pepper
6small sweet peppers, about 1 pound
6ounces mild feta cheese

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside.
Step 2
Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with ½ ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.
Step 3
Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.

Ratings

4 out of 5

395 user ratings

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Comments

Roger Greene6 years ago

Panko mixed with olive oil to moisten would save a couple of steps.

Lori B7 years ago

Use goat cheese! Too bland with feta. Also, make a double batch of the crumbs and freeze half for the next time. Great recipe.

Raven6 years ago

I'm Team Feta on this one. The bread crumb topping had plenty of flavor with all the herbs and parm, and I had beautiful and colorful baby bells from the farmers market that didn't need to be outshined. IMAO the strength of goat cheese is really better matched to green peppers. Also on that note, we used only a half ounce cheese per pepper.

Betsy.2 weeks ago

I’m not a fan of goat cheese and I haven’t tried this recipe yet (I’m going to!) but wondering if something like Boursin would be good? Just an idea.

ziobi1 year ago

Reminds me of the ‘80s in a good way. I did half the recipe as directed. It was very nice. For the second half: Mixed 2 TBl /- of minced fresh herbs in with the feta. Added a few tablespoons of toasted pine nuts to the bread crumb mixture. The herbs will be a permanent addition. The nuts didn’t do much, which surprised me. Use the best feta you can find. The block in brine that TJ’s sells is quite good.

prue1 year ago

9/11/23 Good, use the full amount of feta or add sausage or tomatoes, bake 375 30 minutes.

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