Stuffed Red Peppers with Feta

Sweet roasted red peppers and creamy, tangy feta make a delicious Greek-inspired combination. Filled with spring onions, garlic,  and herbs, these peppers are simple to prepare and full of Mediterranean flavor. Serve them as an appetizer, a side dish, or a light meal with crusty bread to soak up the juices.

Preheat the oven to 350°F (180°C) and prepare the peppers. Wash and dry them, then cut a lengthwise slit in each, leaving the stems attached. Carefully remove the seeds and membranes, keeping the peppers intact so they can hold the filling.

Make the feta mixture. In a bowl, combine the crumbled feta, spring onions, garlic, oregano, optional chili flakes, ¼ cup olive oil, red wine vinegar, and parsley. Stir gently until evenly mixed.

Stuff the peppers. Spoon the feta mixture into each pepper, distributing it evenly.

Arrange and drizzle. Pour some of the remaining ⅓ cup olive oil into the bottom of a baking dish. Arrange the peppers snugly in the dish, slit-side up, and drizzle the rest over the tops.

Bake for approximately 30 minutes, until the peppers are tender and the filling is lightly golden. Thicker peppers may need a little longer.

Serve. Let the peppers rest for 5–10 minutes before serving. Spoon the pan juices over them and finish with extra chopped parsley.

Bring a little Mediterranean warmth to your table with these stuffed peppers, some crusty bread, and a chilled glass of Gratsi Rosé Wine. It’s a meal made for sharing and enjoying at a leisurely pace.