Feta-Stuffed Peppers Recipe (2024)

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

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

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.

Pretty tasty. Would make a good hors-d'oeuvre, especially since you can prepare and then cook just before serving. Recipe makes too many breadcrumbs - could definitely cut down to 2 cups.

Goat cheese makes wll he difference.

We liked this a lot, but it would be improved by the addition of a small amount of diced tomatoes in the stuffing.

Delicious recipe substituting goat cheese and stuffing a variety of summer's mild peppers!

Use a better type a feta. Bulgarian is certainly tangy enough.

Used more grated cheese, fresh basil, dried herbs. I think no need to pre-cook the crumbs. They cook in oven. Might try with goat or cream cheese of some kind. Peppers would be easier to fill. Small peppers took an eternity to prepare.

Great, tasty recipe but don't even bother if all you can get is grocery store feta. If you can find some French...spectacular! Lazy me rough cuts the herbs, garlic and parmesan, puts 'em in the food processor and chops them all together then adds the mixture to the toasted crumbs.

Feta is usually sheep or goat cheese- so I’m not sure which feta some have been using but if you get actual feta it won’t be bland at all (especially in the us I’ve seen feta that wasn’t so great). But you could sub half feta half some kind of soft goat cheese and I think the two different kinds of goat (or sheep) cheese will add a nice layer of complexity to the dish (feta can be too strong and salty sometimes)

I agree w/Lori B: this recipe is good, but would be better with goat cheese — under and on top of.

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.

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

We mixed in some leftover seasoned brown rice with the feta. It made it much hardier! A little drizzle of olive oil and Maldon sea salt - delicious!

I took someone’s advice and used panko breadcrumbs instead of French bread. No need to bake in the oven. I just sautéed them with the olive oil on the stove. There are more than you need but the mixture is Devine and can be used for other dishes.

Feta is usually sheep or goat cheese- so I’m not sure which feta some have been using but if you get actual feta it won’t be bland at all (especially in the us I’ve seen feta that wasn’t so great). But you could sub half feta half some kind of soft goat cheese and I think the two different kinds of goat (or sheep) cheese will add a nice layer of complexity to the dish (feta can be too strong and salty sometimes)

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.

It was OK but then I'm not so much into goat cheese. Used a good one, though. It ended up pretty easy. I mistakenly bought Italian seasoned panko and used that without adding any herbs. Not the recipe, I know, but I think it tasted kinda the same probably. Just wasn't enough sweet balance from the peppers for me. I'd rather do something else for an appetizer and it certainly isn't a main meal candidate and not sure even a side.

Excellent - I used chèvre, and shortened prep time by using panko tossed in olive oil with the herbs and the asiago cheese I had on hand. Everyone loved theses appetizers.

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

This was a hit with my book club and my husband, who BTW usually doesn’t like feta. I used small peppers, 2-3 inches long, and with this recipe, had enough bread crumbs to make it twice. So next time I would make half the bread crumbs.

Delicious recipe substituting goat cheese and stuffing a variety of summer's mild peppers!

Great, tasty recipe but don't even bother if all you can get is grocery store feta. If you can find some French...spectacular! Lazy me rough cuts the herbs, garlic and parmesan, puts 'em in the food processor and chops them all together then adds the mixture to the toasted crumbs.

Used more grated cheese, fresh basil, dried herbs. I think no need to pre-cook the crumbs. They cook in oven. Might try with goat or cream cheese of some kind. Peppers would be easier to fill. Small peppers took an eternity to prepare.

Used more grated cheese. Basil, no parsley , 1/2 tsp salt, pepper,dried thyme & Rosemary. ((maybe less). Small peppers took an eternity to prepare. Drizzled evoo over.

We liked this a lot, but it would be improved by the addition of a small amount of diced tomatoes in the stuffing.