Stuffed peppers are a universally loved comfort food, and this vegetarian version is a true standout. Imagine sweet, tender peppers baked to perfection, brimming with a savory filling of earthy mushrooms, aromatic herbs, and salty, creamy feta cheese. This recipe is a celebration of simple, fresh ingredients, transforming them into a dish that's both rustic and elegant. It's a fantastic meat-free main course that's satisfying, healthy, and bursting with Mediterranean flavors. Perfect for a weeknight dinner or a special gathering, these stuffed peppers are sure to become a new favorite.
Ingredients for Peppers Stuffed with Mushrooms and Feta Cheese
- 4-5 sweet peppers
- 200 grams of mushrooms (champignons or oyster mushrooms)
- 1-2 onions
- 1-2 ripe tomatoes
- 100 grams of feta cheese
- 1 bunch of dill and/or basil (leaves only)
- 4 sprigs of thyme (optional)
- 4 cloves of garlic
- 4 tablespoons of olive oil or other vegetable oil
- coarse sea salt and freshly ground black pepper
How to Cook Peppers Stuffed with Mushrooms and Feta Cheese
Before you start preparing the vegetables, preheat your oven to 190°C (375°F).
You can use any mushrooms for the stuffed peppers, but champignons or oyster mushrooms are most commonly available. Slice the onion into half-rings and chop the champignons into small pieces.
Slice the onion into half-rings and chop the champignons into small pieces
Combine the mushrooms and onions and sauté them in a pan with a small amount of oil for 20 minutes, stirring occasionally. Let them cool slightly.
Sauté the mushrooms and onions in a frying pan
Place the washed and dried peppers on a cutting board and make a T-shaped incision in each one. The long part of the “T” should run parallel to the pepper, and the top part of the “T” should be at the thickest, upper part of the pepper.
Open the incised peppers and carefully remove all the seeds from the inside. It’s best not to remove the outer stem; firstly, peppers with the stem on look more appealing even when cooked, and secondly, removing the stem can cause the peppers to lose their shape, and the filling might fall out from the top.
Make a T-shaped incision in each pepper and remove the seeds
Slice the tomatoes as thinly as possible (using plum tomatoes is convenient for this). Chop the herbs and garlic into small pieces, or use ready-made dried garlic powder. Cut the feta cheese into small cubes.
A reminder that only cheese of Greek origin can officially be called “Feta.” In many stores, you might find a similar cheese sold as “feta-style cheese” or under a local brand name, which works just as well for this recipe.
Chop the herbs, tomatoes, garlic, and cheese into small pieces
Arrange the peppers on a baking sheet lined with aluminum foil and carefully fill them with the sautéed mushrooms, tomato slices, cheese cubes, basil, thyme, and garlic. Try not to break the peppers, or they will lose too much juice and turn out dry.
Carefully close the incisions, drizzle the stuffed peppers generously with olive oil, sprinkle with coarse sea salt and freshly ground black pepper, and place them in the oven.
Place the peppers on a baking sheet lined with aluminum foil and fill with the stuffing
The approximate cooking time for stuffed peppers in the oven is 20-25 minutes, until the pepper skin starts to brown and blister. After that, remove them from the oven and let them cool down a bit.
Bake the peppers stuffed with mushrooms and feta cheese for 20-25 minutes until done
And there you have it – beautifully roasted peppers with a delicious, savory filling! We hope you enjoy every bite of this flavorful dish. These stuffed peppers are wonderful served warm, perhaps with a side of crusty bread to soak up the juices or a simple green salad. They also make a fantastic addition to a buffet or barbecue spread. Feel free to experiment with the filling by adding other vegetables like zucchini or a sprinkle of your favorite nuts for extra texture. Enjoy your culinary creation!
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