If you’re craving something cheesy, hearty, and bursting with flavor, these Spanish-Inspired Stuffed Peppers will be your new favorite recipe. Filled with a creamy feta and parmesan mixture, baked to perfection, and served with a side of onion-carrot rice and corn, this dish is perfect for entertaining or treating yourself to a Mediterranean-style meal. It’s comforting, colorful, and totally satisfying!
Preparation Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 5 stuffed peppers with 4 servings of rice
Cuisine: Spanish-Mediterranean Fusion
Ingredients
For the Stuffed Peppers:
-
Bell Peppers: 5, whole
-
Feta Cheese: 400 g (0.9 lb)
-
Parmesan Cheese: 100 g (3.5 oz)
-
Yogurt: 1 cup (plain)
-
Tomato: 1, finely chopped
-
Parsley: A handful, finely chopped
-
Garlic: 2 cloves, minced
-
Salt: To taste
-
Olive Oil: 2 tablespoons (plus extra for drizzling)
-
Oregano: To sprinkle on top
For the Rice Side:
-
Onion: 1, finely chopped
-
Vegetable Oil: 2 tablespoons
-
Carrot: 1, grated
-
Corn Kernels: 100 g (3.5 oz)
-
Rice: 1 cup (rinsed)
-
Salt: To taste
-
Water: Enough to cover rice (approx. 2 cups)
-
Balsamic Sauce: For serving (optional)
Step-by-Step Cooking Directions
Prepare the Peppers
Wash the 5 bell peppers and cut off the tops as shown in the video. Carefully remove the cores and seeds without tearing the outer shell.
These hollowed peppers become your colorful, edible containers. Red, yellow, and orange varieties are especially sweet and ideal for roasting.
Make the Cheese Filling
In a bowl, combine 400g of feta cheese, 100g of parmesan, 1 cup of plain yogurt, and 1 finely chopped tomato.
Mix until smooth. The tomato adds moisture and a touch of tang, while the yogurt brings light creaminess to the sharp cheeses.
Add in finely chopped parsley, 2 minced garlic cloves, and salt to taste. Stir to combine. Drizzle in 2 tablespoons of olive oil and mix well.
This mixture is bold, salty, tangy, and aromatic—the perfect contrast to the mellow sweetness of the baked peppers.
Stuff the Peppers
Fill each pepper with the cheese mixture, pressing it down slightly with a spoon.
Top with a drizzle of olive oil and a sprinkle of oregano.
This aromatic herb enhances the Mediterranean profile and helps create a golden crust as it bakes.
Bake the Peppers
Place the stuffed peppers upright in a baking dish. Bake at 200°C (400°F) for 40 minutes or until the tops are golden and the peppers are tender.
The baking melts the cheeses, softens the peppers, and creates a beautifully fragrant dish.
Prepare the Onion-Carrot Rice
While the peppers are baking, prepare the side dish. In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 finely chopped onion and sauté until soft and translucent.
Stir in 1 grated carrot and cook for 3–5 minutes, until the carrot is slightly caramelized and fragrant.
Add 100g corn kernels and stir for another minute. Add 1 cup of rinsed rice, cooking for 2–3 minutes to toast the grains.
Season with salt, pour in enough water to cover the rice, and bring to a boil.
Once boiling, reduce the heat to medium-low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed.
Serve
Plate one or two stuffed peppers with a generous scoop of the rice mixture on the side. For extra flair, drizzle with a bit of balsamic sauce and garnish with additional parsley.
Serve hot, and enjoy the flavors of Spain in every bite!
Nutritional Information (Per Serving – 1 pepper + rice)
-
Calories: 410
-
Fat: 24g
-
Saturated Fat: 12g
-
Carbohydrates: 32g
-
Fiber: 5g
-
Protein: 17g
-
Sodium: 520mg
-
Calcium: 30% DV
-
Vitamin A: 60% DV
-
Vitamin C: 100% DV
The Origins and Popularity of the Recipe
This recipe takes inspiration from traditional Spanish and Mediterranean cuisine, where fresh vegetables and flavorful cheeses are essential. Feta-stuffed peppers are a staple in many Spanish tapas menus and are also common in Greek and Middle Eastern kitchens.
The addition of parmesan and yogurt gives this dish a creamy twist, while the onion-carrot rice is a comforting side that’s familiar across Europe and Latin America. With its vibrant colors and balance of flavors, it’s no wonder this dish is a favorite for gatherings and everyday meals alike.
Reasons Why You’ll Love the Recipe
-
Deliciously Cheesy: Feta and parmesan make the filling irresistibly creamy and flavorful
-
Colorful Presentation: A beautiful dish that’s impressive on any table
-
Vegetarian-Friendly: Completely meat-free yet hearty and filling
-
Balanced Meal: Protein, fiber, and whole grains all in one plate
-
Versatile: Easily adapted with different veggies, herbs, or grains
-
Make-Ahead Friendly: Perfect for prepping ahead and baking later
-
Great for Entertaining: Feeds a crowd and looks stunning
-
Naturally Gluten-Free (without breadcrumbs): Easy to adapt to dietary needs
-
Kid-Friendly: Mild flavors and cheesy goodness are usually a hit
-
Comforting and Wholesome: Feels indulgent but is packed with vegetables
Health Benefits
This stuffed pepper dish isn’t just tasty—it’s filled with health-boosting ingredients:
-
Bell Peppers: Loaded with vitamin C and antioxidants
-
Feta Cheese: Provides protein and calcium with less fat than other cheeses
-
Parsley and Garlic: Immune-boosting and anti-inflammatory
-
Carrots: High in beta-carotene and fiber
-
Rice and Corn: Provide complex carbs and plant-based protein
-
Olive Oil: Heart-healthy fats and antioxidant-rich
-
Yogurt: Contains probiotics and contributes to a creamy texture
When eaten in moderation, this dish provides a balanced blend of proteins, healthy fats, fiber, and vitamins that fuel your body while satisfying your cravings.
Serving Suggestions
-
As a Main Dish: Serve two peppers per person with rice and salad
-
With a Side Salad: Try cucumber yogurt salad or tomato-avocado salad
-
Appetizer Style: Slice peppers in half lengthwise and serve in smaller portions
-
With Bread: Pair with rustic bread or pita for dipping into the cheesy center
-
With Soup: A light vegetable or lentil soup makes a great starter
-
Brunch Board: Serve alongside olives, roasted veggies, and fruit
-
Drizzled with Balsamic Glaze: Adds sweet acidity to balance the richness
-
Top with Chili Flakes: For a little spicy kick
-
Fresh Lemon Juice: Brightens the flavors just before serving
-
Serve Cold: Leftovers are delicious cold or at room temperature too!
Cooking Tips
-
Use Firm Peppers: They hold their shape better while baking
-
Don’t Overfill: Leave a little room at the top to prevent overflow
-
Grate Your Own Cheese: For better melting and flavor
-
Add Fresh Herbs: Basil, oregano, or thyme work beautifully
-
Pre-Boil Peppers (Optional): Boil for 2–3 minutes for softer texture
-
Cover with Foil Initially: Prevents over-browning before centers cook through
-
Let Cool Slightly: Helps the cheese firm up for easier serving
-
Try Mini Peppers: Make bite-sized versions for appetizers
-
Mix Up the Cheese: Add ricotta or cream cheese for a different taste
-
Use Leftover Rice: Saves time and adds flavor depth if it’s seasoned
Variations to Try
-
Spicy Version: Add jalapeños or red chili flakes to the filling
-
Vegan Option: Use plant-based feta and yogurt alternatives
-
Mexican-Inspired: Add cumin, corn, and black beans to the mix
-
Greek Style: Add kalamata olives, dill, and lemon zest
-
Protein Boost: Mix in quinoa, lentils, or chickpeas
-
Tomato Sauce Base: Bake peppers over a layer of marinara for extra richness
-
Zucchini & Eggplant: Add more roasted veggies to the rice side
-
Breadcrumb Topping: Add crunch with a layer of herbed breadcrumbs
-
Creamy Mushroom Filling: Mix sautéed mushrooms with cream cheese and herbs
-
Stuffed Tomatoes Instead: Use large tomatoes with the same cheese filling
Conclusion
These Spanish-Inspired Stuffed Peppers with Feta and Parmesan are proof that comfort food can be both elegant and nourishing. The rich, cheesy filling paired with the vibrant sweetness of roasted peppers makes every bite satisfying. Paired with the hearty rice side dish and a drizzle of balsamic, it’s a dish that brings friends and family together around the table.
Perfect for holidays, special occasions, or simply a weeknight dinner, this recipe is easy to fall in love with. One bite, and you’ll understand why it’s a favorite from a dear Spanish friend—made with love and meant to be shared.
FAQ
1. Can I make this dish ahead of time?
Yes! Prepare the peppers and store them unbaked in the fridge for up to 24 hours.
2. Can I freeze the stuffed peppers?
They freeze well after baking. Let them cool, wrap individually, and freeze for up to 2 months.
3. What’s the best way to reheat leftovers?
Reheat in the oven at 180°C (350°F) for 15 minutes or microwave until warmed through.
4. Can I use different cheeses?
Yes! Try gouda, ricotta, cream cheese, or a vegan cheese blend.
5. Is this recipe gluten-free?
Yes, as long as no breadcrumbs are used and check that your yogurt and cheeses are GF-certified.
6. Can I make it spicier?
Add chopped chili peppers or hot sauce to the cheese mixture.
7. What kind of peppers are best?
Choose firm, medium-sized bell peppers. Red and yellow are sweeter.
8. Can I make the rice in advance?
Definitely. Store cooked rice in the fridge for up to 3 days before combining with carrots and corn.
9. What can I substitute for yogurt?
Use sour cream, ricotta, or a vegan alternative.
10. Can I add meat to the filling?
Yes, cooked ground chicken or turkey mixes well with the cheese base.