Greek Stuffed Bell Peppers

These Greek Stuffed Bell Peppers are a vibrant, vegetarian main dish that balances creamy textures with bright, savory flavors. The filling combines rich part-skim ricotta, tangy crumbled feta, and aromatic garlic, bound together with an egg and seasoned with oregano. Chopped toasted walnuts add a delightful crunch and earthy depth, while fresh bread crumbs provide a golden, crispy topping. The bell peppers are softened in the microwave for speed, then finished under the broiler to brown the crumbs. This dish is perfect for a quick weeknight dinner or a light summer meal, offering a satisfying, home-style comfort food experience without the fuss of slow cooking.

Cooking Method: Microwave

Cuisine: Greek

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 819.3

Dietary: Vegetarian

Description

These Greek Stuffed Bell Peppers are a vibrant, vegetarian main dish that balances creamy textures with bright, savory flavors. The filling combines rich part-skim ricotta, tangy crumbled feta, and aromatic garlic, bound together with an egg and seasoned with oregano. Chopped toasted walnuts add a delightful crunch and earthy depth, while fresh bread crumbs provide a golden, crispy topping. The bell peppers are softened in the microwave for speed, then finished under the broiler to brown the crumbs. This dish is perfect for a quick weeknight dinner or a light summer meal, offering a satisfying, home-style comfort food experience without the fuss of slow cooking.

Ingredients

4 Red Or yellow bell peppers
3 cup Part-skim ricotta
2 Cloves Garlic, minced
1/2 cup Feta cheese, crumbled
1 Egg, lightly beaten
2 teaspoon Oregano
1/2 cup Walnuts, chopped and toasted
3/4 cup Fresh bread crumbs
2 teaspoon Olive oil

Directions

1
Place the bell peppers in a large microwave-safe pie plate and cover with plastic wrap.
2
Microwave on high for 4 to 6 minutes, rotating the plate halfway through, until peppers are softened but not collapsed.
3
Carefully remove the plastic wrap, cut off the tops of the peppers, and remove the seeds and membranes.
4
Preheat the oven broiler.
5
In a medium bowl, combine the ricotta, minced garlic, feta cheese, beaten egg, oregano, and toasted walnuts.
6
Fill each softened pepper generously with the cheese mixture.
7
Toss the bread crumbs with olive oil and sprinkle evenly over the top of the filling in each pepper.
8
Cover the peppers loosely with plastic wrap and microwave for 8 to 12 minutes, rotating halfway, until the filling is hot in the center.
9
Remove the plastic wrap and place the peppers under the broiler for 1 to 2 minutes until the crumbs are golden brown.
10
Serve immediately, allowing one stuffed pepper per person.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 819.3kcal

% Daily Value *
Total Fat 53.7g83%
Saturated Fat 22.1g111%
Cholesterol 121.5mg41%
Sodium 771.9mg33%
Total Carbohydrate 54.1g19%
Dietary Fiber 8.8g36%
Sugars 11.9g
Protein 35.2g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Substitutions: You can substitute part-skim ricotta with whole milk ricotta for a richer texture, or use fresh parsley instead of oregano for a different herbal note.

Tip: Toasting the walnuts before adding them to the filling enhances their flavor and provides a nice textural contrast to the soft cheese.

Safety: Be careful when removing plastic wrap from the microwave, as steam can escape and cause burns. Vent the wrap slightly before microwaving.

Keywords: greek, stuffed peppers, ricotta, feta, vegetarian, bell peppers, walnuts, oregano, garlic, microwave recipe, broiler, easy dinner, mediterranean, cheese filling, quick meal, healthy, herbs, comfort food

Read it online: https://www.chefs-mate.com/recipe/greek-stuffed-bell-peppers/