The perfect summer side dish for everything!
Watch the Video:
My Greek stuffed peppers with cheese and olives are a versatile low-carb side dish for summer. It’s delicious and goes well with anything. The peppers are roasted and stuffed with creamy feta cheese, fresh herbs, and olives. Adding the smoky-sweet tomato sauce makes for a perfect bite of sweet, spicy, creamy, and briny. It will become a summer favorite for your family!
Why you’ll make this weekly
- Sweet roasted peppers
- Creamy feta
- Briny olives
- Sweet pepper tomato sauce
- A delicious low-carb summer side dish you can eat with anything!
All the ingredients
- Peppers –Romano, Anaheim, Poblanos, or even bell peppers
- Feta cheese –crumbled from a block to avoid flavorless pre-crumbles
- Greek yogurt –or sour cream if you don’t have yogurt
- Mozzarella –substitute with any melty cheese like cheddar or gruyere
- Scallions –thinly sliced and swirled in a bowl of cool water to release any dirt
- Freshly cracked black pepper
- Kalamata olives –pitted and chopped
- Fresh parsley –mint, dill, basil, or any combination would be good
- Olive oil –try the most delicious olive oil in our shop straight from Crete!
- Balsamic vinegar –Try the delicious new white balsamic vinegar in our shop!
For the tomato sauce:
- Marinara sauce
- Roasted red peppers
Choosing fresh peppers is essential when roasting, so they don’t get mushy. You’ll want to make sure you look for shiny and firm peppers. Soft peppers are old and won’t keep their texture or flavor. Poblanos are mild in spice, even milder than a jalapeno. The spice really adds to this dish, but if you don’t like a bit of heat, use bell peppers.
How to make Greek Stuffed Peppers with Cheese and Olives
- Preheat the oven to 475 °F, 250 °C.
- Rinse and dry the peppers.
- Cut a long slit down the side of each pepper and carefully remove the seeds. (see video)
Make the filling:
- Combine all of the filling ingredients in a bowl and stir together.
- Taste and adjust the seasoning if needed.
- Fill the peppers with 1-2 tablespoons of the filling and place them in a 9 x 13-inch baking tray.
- Drizzle with olive oil and season the peppers with salt.
- Roast on the center rack until the peppers are tender and slightly charred –about 25 minutes.
Make the sauce:
- Combine the marinara sauce and the roasted pepper in a blender and blend until smooth.
- Transfer to a saucepan and warm through.
- Season with crushed red pepper flakes and herbs, if desired.
This dish makes for a beautiful presentation. You can make individual servings in bowls or make a platter of peppers. Pour the sauce onto the bottom of the serving platter and place the roasted peppers on top. Drizzle the peppers with balsamic vinegar and garnish with parsley. Serve with toasted bread, so you don’t miss a drop of the delicious sauce. Kali Orexi!
- Slow Cooker Lamb
- Greek Roasted Leg of Lamb
- Balsamic Glazed chicken in 30 Mins.
- Harissa Chicken
- Roasted Chicken with Chickpeas
- 6 peppers, Romano, Anaheim, or Poblanos
- 8 oz (230g) feta cheese, crumbled
- 2 tablespoons Greek yogurt or sour cream
- 2 scallions, thinly sliced
- freshly cracked black pepper to taste
- 10-12 Kalamata olives, pitted and chopped
- 1-2 tablespoons finely chopped fresh mint or parsley
- olive oil
- Balsamic vinegar (optional)
For the tomato sauce:
- 1 (24oz/680g) marinara sauce
- 2 roasted red peppers
Preheat the oven to 475 °F, 250 °C.
Rinse and dry the peppers. Cut a long slit down the side of each pepper and carefully remove the seeds. (see video)
Make the filling: Combine all of the filling ingredients in a bowl and mix together. Taste and adjust the seasoning if needed.
Fill the peppers with 1-2 tablespoons of the filling and place them in a 9 by 13-inch baking tray. Drizzle with olive oil and season the peppers with salt.
Roast on the center rack until the peppers are very tender and slightly charred. About 25 minutes.
Make the sauce: Combine the marinara sauce and the roasted pepper in a blender and blend until smooth. Transfer to a saucepan and warm through. Season with crushed red pepper flakes and herbs, if desired.
Serve the Peppers: Pour the sauce onto the bottom of the serving platter and place the roasted peppers on top. Drizzle the peppers with Balsamic vinegar and garnish with parsley. Serve with toasted bread.
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Traditional Cretan Aprons (heavier fabric)
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
Gourmet White Balsamic Glaze (250ml/8.5 oz)
Thyme Honey from Crete: Uncle Dimitris Honey (470g/ 1 lb)
Isaac Mizrahi 6 qt Cast Iron Dutch Oven with Lid - Red
STAUB Ceramics Rectangular Baking Dish, 13x9-inch, Dark Blue
KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue