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Prepare the Filling:
In a pan over medium heat, sauté the onion, carrots, and zucchini until soft (about 5 minutes).
Season with salt, black pepper, and paprika, then remove from heat.
In a bowl, mix the sautéed vegetables, diced tomato, crumbled feta, shredded cheese, Greek yogurt, and fresh parsley.
Stuff the Peppers:
Preheat the oven to 360°F (180°C).
Place the pepper halves on a baking tray, cut side up.
Spoon the vegetable and cheese mixture into each pepper.
Bake:
Bake in the preheated oven for 35 minutes, or until the peppers are tender and the cheese is golden.
Prepare the Yogurt Sauce:
In a small bowl, mix Greek yogurt, tomato paste, chili sauce, pickled cucumber, fresh parsley, and dill.
Stir until smooth and refrigerate until ready to serve.
Serve:
Remove the peppers from the oven and serve warm with a dollop of the yogurt sauce.
Serving Suggestions
Serve with a side of crusty bread or pita.
Pair with a light green salad for a complete meal.
Enjoy with quinoa or rice for extra heartiness.
Drizzle with extra olive oil and a sprinkle of chili flakes for a spicy kick.
Cooking Tips
For extra flavor, roast the bell peppers first before stuffing them.
Use a mix of cheeses for a richer taste.
If you prefer a meat version, add cooked ground chicken or turkey to the filling.
To make it vegan, swap feta for vegan cheese or mashed tofu.
Nutritional Benefits
Bell peppers are rich in vitamin C and antioxidants.
Feta cheese provides protein and calcium for bone health.
Zucchini and carrots add fiber and essential vitamins.
Greek yogurt supports gut health with probiotics.
Dietary Information
Vegetarian: Yes
Gluten-Free: Yes
Dairy-Free: No (can be made with dairy-free cheese and yogurt)
Low-Carb: Yes
Nutritional Facts (Per Serving, Approx. 4 Servings)
Calories: 220 kcal
Carbohydrates: 12g
Protein: 10g
Fat: 14g
Fiber: 4g
Sugar: 6g
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze before baking for up to 1 month. Bake directly from frozen, adding 10 extra minutes.
Reheating Tip: Warm in the oven at 350°F (175°C) for 10 minutes.
Why You’ll Love This Recipe
Simple & healthy – packed with fresh vegetables.
Creamy & flavorful – feta and yogurt add richness.
Easy to customize – great with different cheeses or proteins.
Perfect for meal prep – can be made ahead and stored.
Conclusion
These Stuffed Bell Peppers with Feta and Vegetables are a fantastic way to enjoy a healthy, delicious, and satisfying meal. Whether served as a main dish or a side, they bring together creamy, cheesy goodness with fresh, nutritious ingredients. Try them today and enjoy a burst of Mediterranean flavors in every bite!
Frequently Asked Questions
Can I make these peppers ahead of time?
Yes! Assemble them ahead and store them in the fridge for up to 24 hours before baking.
Can I use a different type of cheese?
Absolutely! Try goat cheese, ricotta, or even blue cheese for a twist.
Can I add protein to the filling?
Yes! Add cooked ground chicken, turkey, or even quinoa for extra protein.
What can I use instead of Greek yogurt?
You can use sour cream or dairy-free yogurt for a similar texture.
Can I use different peppers?
Yes! Try yellow, green, or orange bell peppers for a colorful mix.
How do I make this dish vegan?
Swap feta and cheese for vegan cheese or mashed tofu.
Can I make this spicy?
Add red pepper flakes or chopped jalapeños to the filling for a kick.
Can I use fresh tomatoes instead of tomato paste?
Yes! Blend fresh tomatoes for a similar consistency.
What side dishes pair well with these stuffed peppers?
Serve with quinoa, couscous, or roasted potatoes for a full meal.
How do I prevent the peppers from becoming too soft?
Bake them just until tender, and avoid overcooking to maintain some firmness.
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