Roasted Peppers Stuffed with Feta and Gruyere Cheese – Easy Greek Appetizer

Sweet roasted peppers stuffed with a dreamy, salty, nutty feta and gruyere cheese combo to make this appetizer a hands-down winner!

These roasted peppers stuffed with feta and Gruyere cheese make the perfect Greek appetizer or meze. Featuring sweet bell peppers and a creamy, savory cheese filling, they’re a flavorful addition to any summer spread. Ideal for entertaining or as a side dish, this easy stuffed pepper recipe is packed with Mediterranean flavors and ready in under 30 minutes.

This is a classic Greek meze that’s so simple to put together that you’ll be making it on repeat. There are just a few ingredients, and they all pair so well together that I rarely deviate from the recipe. All you do is make the filling, cut the peppers, stuff them, and roast. You really can’t beat it. They pair well with everything, and you can even use them as a topping for salads or make sandwiches with them. Plus, you can use any leftover filling on toast, stuffed into mushrooms, or added to omelets.

Why will I make these stuffed peppers on repeat?

Tender, sweet peppers,

Tangy, nutty, ooey,

Gooey, creamy cheese with

Fresh, oniony scallion bite.

What do I need to make roasted peppers stuffed with feta and gruyere cheese?

Bell peppers -seeded and tops cut off. These hold a lot of cheesy goodness, and you won’t need a piping bag to fill them. So, it’s just a little quicker to use them.

Mini peppers –seeded and tops cut off. These are a little trickier to use because they’re smaller and have less room for stuffing, but they are traditional.

Feta cheese -you’ll want to use excellent quality sheep’s milk feta for this. Dodonis brand feta cheese is fantastic if you can find it. It’s rich, creamy, and full of authentic Greek flavor.

Plain, whole milk yogurt – this creates a great, creamy base for the filling, and you can add more if you prefer a looser filling, or keep it as the recipe calls for.

Scallions -finely sliced down to the light green parts and swirled in a bowl of cool water to remove any dirt.  

Freshly ground black pepper -the two cheeses provide plenty of salt for the filling, so you just need to balance it with some pepper. Add the amount you like.

Shredded Gruyere cheese -this is so nutty and provides the cheesy, stringy cheese pull you expect from a cheese-stuffed anything. If you can’t find it, mozzarella is a great substitute.

Olive oil -extra virgin olive oil is packed with rich, luscious flavor, and adds to the creamy dreaminess of this appetizer. However, you can use the olive oil you like best.

Fresh mint -finely chopped

Toothpicks -to seal the peppers

How do I prepare the peppers?

Preheat your oven to 475°F (246°C), or use a countertop convection oven, like the one I just found. Rinse and dry all peppers thoroughly. Remove the seeds and set the tops aside.

How do I make the filling?

In a mixing bowl, mash the feta cheese using a fork. Add the yogurt and shredded Gruyère to the bowl and stir until the mixture is smooth and creamy. Stir in the sliced scallion, chopped mint, and a generous pinch of freshly ground black pepper. Mix well.

What other ingredients could I add?

As I mentioned, I don’t often change the recipe, but to add some depth, consider mixing in a pinch of smoked paprika or finely chopped sun-dried tomatoes.

What’s the best way to stuff the peppers?

A piping bag makes the stuffing process much easier and less messy for the small peppers. Spoon or pipe the cheese mixture into each pepper, filling it about three-quarters of the way up to prevent overflow. If desired, secure each pepper top with a toothpick. Arrange the stuffed peppers on a baking tray and brush them all over with olive oil. Lightly sprinkle the outside with salt.

How long do I roast the peppers stuffed with feta and gruyere cheese?

Bake the mini peppers for about 15 minutes, or until they are soft and slightly charred. Bake large bell peppers for 25–30 minutes. Let the peppers cool slightly. Scoop any cheese that oozes out back into the peppers.

What’s the best way to serve these peppers?

Serve warm or at room temperature as a meze appetizer or side dish. The juices from the peppers combine with the olive oil in the bottom of the pan to create a delicious, flavorful sauce that you can spoon right over the top of each pepper. Trust me on this! If you need a hint of sweetness, drizzle them with a thick balsamic glaze.

Can I make these ahead of time?

These stuffed peppers taste best fresh, but can be assembled a day in advance and baked or reheated before serving.

Do you have more stuffed pepper recipes?

Mini Peppers Stuffed with Olives & Herbs (Vegan)

Roasted Peppers & Zucchini Stuffed with Pastitsio

Gemista: Classic Greek Stuffed Peppers & Tomatoes

Greek Stuffed Peppers with Cheese & Olives

Tuna Stuffed Peppers

Watch the Video here