Stuffed baked peppers with feta, eggs, and sun-dried tomatoes

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. Savory flavor with a touch of sweetness from the peppers and sun-dried tomatoes balanced by the salty and creamy feta cheese.

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Why you’ll love this recipe

These vegetarian stuffed baked peppers are a great option for lunch or dinner and are easy to make, delicious, and filling. Made with only 7 ingredients, it’s packed with flavor you can easily adjust to your liking. It’s not a heavy meal, but it’s perfectly satisfying. You can easily portion it for a lunch box and weekday meals.

They can be easily paired with extra protein such as roasted or pan-seared chicken, meatballs, or more veggies. And if you want to try a meat version of stuffed peppers, here I have a delicious beef and rice stuffed peppers recipe for you.

Ingredients notes

Green sweet peppers. This recipe works best with sweet types of peppers like the ones I use in this recipe, which are Bulgarian sweet peppers, red or green, or you can use bell peppers instead. They should be medium-sized peppers, not too small or too large.

Feta. It adds saltiness and creaminess. I don’t add additional salt to the recipe. The feta cheese is plenty salty, but you adjust it to your taste.

Eggs. It’s what binds all the ingredients together and adds flavor and protein, and it’s one of the main components in this recipe. Get good-quality eggs.

Sun-dried tomatoes. I love the concentrated flavor of sun-dried tomatoes. They have this yummy sweetness and umami flavor that you can’t get from fresh or canned tomatoes.

Flour. A bit of flour thickens the mixture.

How to make stuffed baked peppers with feta, eggs, and sun-dried tomatoes

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Chop the sun-dried tomatoes and parsley. Whisk the eggs.

Step 2: Mix in the crumbled feta, chopped sun-dried tomatoes, parsley, and black pepper. Then add the flour and mix until it’s incorporated.

Step 3: Cut the top of the peppers and remove the inside. Fill the peppers with the mixture, leaving about an inch from the top. Drizzle some olive oil over the peppers. Bake them until soft.

Additions and substitutions

I always suggest following the recipe’s exact ingredients and directions. Be careful when substituting or adding many ingredients, as this can change the flavor profile or texture.

• You can use any type of sweet pepper, such as Bulgarian sweet peppers or bell peppers. Make sure they are not too big or too small.
• I highly recommend using feta cheese, but if you can’t find any, the closest option would be Cotija cheese, a Mexican type of cheese. You can also use ricotta, but you will need to add salt.
• Instead of fresh parsley, you can use other fresh herbs, such as green onion or chives, basil, or some mint.
• If you avoid gluten, use gluten-free flour instead, 1:1.
• For the spicy lovers, you can add some chili flakes or chili powder to the mixture.

Storage and reheating

Store the stuffed baked peppers after they’ve been cooled in an airtight container in the fridge for up to 3 days. I don’t recommend freezing them, as the texture of the eggs can change after defrosting.

Warm them up in the oven or on a skillet covered with a lid. Another option is in the microwave if you prefer.

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Let’s connect!

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