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Real Recipes From Real Home Cooks ®

greek stuffed peppers with feta & mizithra cheeses

WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

This quick & easy stuffed pepper recipe is usually served as a summer "meze" appetizer with a glass of white wine or ouzo. Many times it's enjoyed as a side dish or even a light meal (like we did today) The recipe calls for Cubanelle peppers, long & tapered, light green in color, and sweet. Note: If you have some stuffing leftover, you can stuff one more pepper, add an egg or two and make an omelet or make a sandwich like my son did today:) ENJOY!

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yield 5 -6
prep time 15 Min
cook time 25 Min
method Convection Oven

Ingredients For greek stuffed peppers with feta & mizithra cheeses

  • 10
    cubanelle peppers
  • 1 c
    feta cheese
  • 1/2 c
    ricotta cheese
  • 1/2 c
    mizithra cheese
  • 3-4 Tbsp
    parsley, finely chopped
  • 1 Tbsp
    heaping,dill, finely chopped
  • 1 sm
    onion,finely chopped
  • 3 Tbsp
    olive oil for stuffing
  • pepper, to taste
  • red pepper flakes (optional)
  • olive oil for drizzling on peppers

How To Make greek stuffed peppers with feta & mizithra cheeses

  • Preparing Cubanelle Peppers for Stuffing.
    1
    Wash the peppers, slice the cap off the peppers, and set aside to use later. Scoop out the seeds, carefully though not to break or tear the peppers.
  • Feta & Mizithra Cheese Mixture for Stuffing Peppers.
    2
    In a bowl mix & mash the cheeses with a fork, add the onion, parsley, dill, olive oil, and pepper to your taste. If you like to have a slight kick add some red pepper flakes (I don't always add) Also I don't add salt due to the cheese, especially the feta cheese is a salty cheese. So before stuffing the peppers taste the filling and adjust to your liking.
  • 3
    With a small spoon or your fingers (I use my fingers)stuff the peppers with the cheese mixture. Carefully pressing down to completely fill the peppers, to 1/2 inch from the top. Press a small piece of bread into each pepper to keep the cheese from melting out while cooking. Place the caps back on each pepper.
  • 4
    Lightly brush a baking or pyrex dish with olive oil and add the peppers, placing them one next to the other. Drizzle the peppers with olive oil.
  • Portion of Stuffed Peppers
    5
    Bake in 350* F preheated oven, on highest rack for about 20 minutes. At 10 minutes turn peppers. When ready, remove from oven and serve! KALI OREXI! ENJOY
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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