Tina's Greek stuffed peppers with feta cheese

    1 hour

    So easy to make and so enjoyable with a glass of cold white wine. Serve as a starter with green salad and crostini. This is my best friend Tina's recipe which is very summery and a dish you will find in all the Greek islands and Cyprus. Enjoy and dream of your next holiday!

    Nicosia, Cyprus
    20 people made this

    Serves: 6 

    • 12 long green peppers
    • 1 tablespoon olive oil
    • 1 tablespoon plain flour
    • 235ml milk
    • 250g feta cheese, crumbled
    • 1 tablespoon freshly chopped parsley
    • black pepper to taste
    • oregano to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Boil the peppers in hot salted water for about 7 minutes, or until they start to soften. Drain them and leave to cool.
    3. Heat the oil and flour in a small pan. Add the milk and whisk until you have a nice smooth sauce. Take off the heat and add the feta cheese, some parsley, black pepper and oregano.
    4. Make a slice in the side of the peppers and take out the seeds. Try not to break the peppers, but open them up (like the shape of a little boat). Stuff them with the feta mixture. Place them in on an oiled baking tray.
    5. Bake in the preheated oven until heated through, about 30 minutes. Leave them to cool before serving.

    Make ahead

    No need to add salt to this recipe because feta cheese is salty enough.

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    Reviews in English (2)


    excellent. Many thanks:  -  17 Jul 2012


    Delicious meal! I would highly recommend this!  -  13 May 2014