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Greek Stuffed Peppers with Cheese & Olives Recipe
Ash Tyrrell

Greek Stuffed Peppers with Cheese & Olives Recipe

I recently made these Greek stuffed peppers, and honestly, they turned out better than I expected. The combination of creamy cheese, briny olives, and tender peppers felt like a little trip to the Mediterranean. I love how simple ingredients can create such bold, comforting flavors.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers any color – choose firm, glossy peppers for best texture
  • 1 cup crumbled feta cheese – use high-quality Greek feta for authentic flavor
  • 1 cup shredded mozzarella cheese – meltiness adds creamy texture
  • ½ cup ricotta cheese – makes the filling soft and rich
  • ½ cup pitted Kalamata olives chopped – adds a salty, tangy punch
  • 2 tablespoons olive oil – enhances flavor and keeps filling moist
  • 2 cloves garlic minced – fresh garlic works best for aroma
  • 2 tablespoons fresh parsley chopped – adds freshness and color
  • 1 teaspoon dried oregano – classic Greek herb for depth
  • Salt and black pepper to taste – balance carefully due to salty feta
  • ½ cup tomato sauce – adds moisture and slight tang

Method
 

  1. Start by washing the bell peppers and cutting off their tops. Remove the seeds and membranes carefully to create space for the filling. Lightly brush them with olive oil and place them in a baking dish.
  2. In a bowl, mix feta, mozzarella, ricotta, chopped olives, garlic, parsley, and oregano. Stir everything until well combined and creamy. Taste the mixture and adjust seasoning if needed.
  3. Spoon the cheese mixture into each pepper, filling them generously but not overpacking. Add a small amount of tomato sauce on top for extra moisture and flavor during baking.
  4. Preheat your oven to 180°C (350°F) and bake the stuffed peppers for about 35–40 minutes. The peppers should become tender, and the cheese should melt beautifully.
  5. Once baked, let the peppers rest for a few minutes before serving. This helps the filling set slightly and enhances the overall flavor.

Notes

  • I always use fresh herbs instead of dried when possible—it makes a noticeable difference
  • Don’t overbake the peppers; I like them slightly firm for better texture
  • I drizzle a bit of olive oil before serving for extra richness
  • Sometimes I add a squeeze of lemon juice to brighten the flavors
  • I found that mixing cheeses thoroughly gives a smoother filling