Greek Recipes
Ruth’s Vegetarian Greek Feta-Stuffed Baby Peppers Recipe
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.
Ingredients
- 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)
Instructions
Preparing the stuffed baby peppers
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Preheat the oven to 220°C
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Combine the feta, 1 teaspoon of dried oregano and mint in a bowl
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Make an incision from top to bottom on one side of each pepper, taking care not to cut all the way through the pepper
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Carefully open the peppers and spoon the mixture in – approximately 1 ½ teaspoons
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Place on a baking tray
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Drizzle the peppers with EVOO and sprinkle them with the remaining dried oregano
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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
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Enjoy as an appetiser with a glass of your favourite tipple
Kali Orexi!
Recipe Video
Key Points
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Suggested Option: Add some fresh or dried chillies to the filling for a little bite
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Kephalonian Variation: Squeeze the juice of one lemon over the peppers before baking, for a little zing