From Ruth’s cookbook Hellenic Kanella
These are baby peppers (also known as vine peppers) stuffed with feta and herbs. A great little appetiser to serve with a glass of ouzo when you’re entertaining or just because!
Ruth offers the Kefalonian option of squeezing the juice of one lemon over the peppers before baking them – for a little citrus zing!!! 🍋🍋🍋
May I also suggest you add some fresh or dried chillies to the feta filling if you like a little bite!!! 🌶🌶🌶
This recipe features in Ruth’s cookbook – Hellenic Kanella. DM Ruth @greekfoodphotography to order a signed copy!
Ruth’s Vegetarian Greek Feta-Stuffed Baby Peppers Recipe
Sweet baby peppers stuffed with a herby feta mixture and baked to perfection.
- 1 tbsp fresh mint, finely chopped
- 2 tsp dried oregano, divided
- 315 g feta, crumbled
- 680 g baby or vine peppers
- 2 tbsp Extra virgin olive oil (EVOO)
Preparing the stuffed baby peppers
Preheat the oven to 220°C
Combine the feta, 1 teaspoon of dried oregano and mint in a bowl
Make an incision from top to bottom on one side of each pepper, taking care not to cut all the way through the pepper
Carefully open the peppers and spoon the mixture in – approximately 1 ½ teaspoons
Place on a baking tray
Drizzle the peppers with EVOO and sprinkle them with the remaining dried oregano
Bake, uncovered, for approximately 10-12 minutes, turn them over and bake them for 10-12 minutes more, till they are golden brown
Serving the stuffed baby peppers
Enjoy as an appetiser with a glass of your favourite tipple
Suggested Option: Add some fresh or dried chillies to the filling for a little bite
Kephalonian Variation: Squeeze the juice of one lemon over the peppers before baking, for a little zing