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–+ servings
Stuffed baked pepper sliced on a plate.

Feta, eggs, and sun-dried tomatoes stuffed baked peppers

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AuthorMilena M
These stuffed baked peppers with feta, eggs, and sun-dried tomatoes are a perfect vegetarian option for lunch or dinner. They are delicious, nourishing, filling, and pretty easy to make.
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Prep Time10 minutes
Cook Time50 minutes
Servings10 peppers

Ingredients
  

  • 70 grams sun-dried tomatoes from a jar
  • ⅓ cup fresh chopped parsley
  • 6 eggs
  • 500 grams feta cheese
  • ½ teaspoon black pepper, or more to taste
  • 40-50 grams flour, ~1/3 cup
  • 10 sweet peppers, Bulgarian or bell peppers, medium size

Instructions

  1. I highly recommend before starting with the recipe, read the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Preheat the oven to 350F (180C).
  3. Chop the sun-dried tomatoes and parsley.
    70 grams sun-dried tomatoes from a jar , ⅓ cup fresh chopped parsley
  4. In a bowl, whisk the eggs.
    6 eggs
  5. Add the sun-dried tomatoes, parsley, crumbled feta, and black pepper, and mix until combined. Add the flour and mix until incorporated.
    500 grams feta cheese, ½ teaspoon black pepper, or more to taste, 40-50 grams flour
  6. Cut the tops of the peppers and take the core out. Fill the peppers with the mixture, leaving about an inch from the top (the filling will expand as it bakes).
    10 sweet peppers, Bulgarian or bell peppers
  7. If you are using Bulgarian-type peppers, you can add wrinkled foil to the baking dish to lean the peppers on it or keep them straight so the filling doesn't spill out.
  8. Bake on the middle rack for about 50 minutes or until the peppers are soft (you can check with a fork by piercing one; if the fork goes through easily, they are ready).

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.