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Cheese-Stuffed Peppers

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"This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!"
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40 m servings 171
Original recipe yields 8 servings


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  1. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
  2. Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
  5. Broil peppers under the preheated broiler, turning frequently, about 15 minutes.

Nutrition Facts

Per Serving: 171 calories; 14.7 6.1 5 25 340 Full nutrition

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