Kalamata Olive and Feta Stuffed Bell Peppers
These vibrant bell peppers are bursting with the classic Greek flavors of briny Kalamata olives, tangy feta cheese, and fragrant oregano. Baked until tender, they make a satisfying and healthy main course or a delightful appetizer.
Prep Time
55 min
Difficulty
Easy
Servings
4
Calories
250 kcal
Instructions
- 1
Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up on a baking tray.
~5 min - 2
In a large bowl, combine the chopped Kalamata olives, crumbled feta cheese, cooked quinoa or rice, finely diced red onion, and chopped fresh parsley.
~5 min - 3
Stir in the dried oregano, olive oil, lemon juice, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
~2 min - 4
Generously stuff each bell pepper half with the feta and olive mixture, pressing it down gently.
~5 min - 5
Bake for 35-40 minutes, or until the bell peppers are tender and the filling is heated through and lightly golden on top.
~40 min - 6
Serve hot.
Tips
- For a creamier filling, you can add a tablespoon of plain Greek yogurt to the mixture.
- These stuffed peppers can be prepared ahead of time and reheated in the oven or microwave.
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