Feta Stuffed Peppers with Dill and Lemon Recipe

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The Comfort of Feta Stuffed Peppers with Dill and Lemon Recipe

There’s something truly comforting about the combination of creamy feta, fresh dill, and a bright hit of lemon nestled inside roasted peppers. I love how this Feta Stuffed Peppers with Dill and Lemon Recipe feels like a simple weekend treat—uncomplicated, yet bursting with flavor.

If you’re looking to slow down and enjoy a dish that’s as soothing to make as it is to eat, you’re in the right place. The peppers turn golden and lightly crisp on the edges while their insides soften just enough for the filling to melt seamlessly together. It’s one of those meals that’s both elegant and homey.

You’ll notice the freshness of the dill and the gentle tang of lemon brighten every bite, cutting through the richness of feta and yogurt. I often find that eating these peppers with friends or family sparks warm conversations because it tastes like a little soulful love on a plate.

Ingredient Guide

• 5 medium red Romano peppers: Their sweet, crisp texture softens nicely when roasted, creating the perfect edible “cup” for the filling. You can swap for bell or poblano peppers for a different mild heat.
• ½ tablespoon olive oil: Used to gently soften the peppers and help the roasting process. Extra virgin olive oil adds a fruity richness here.
• 2 cups crumbled feta cheese: The star of the filling: salty, tangy, and crumbly, enhanced by the creamy yogurt.
• 6 tablespoons Greek yogurt: Adds creaminess and a slight tang, balancing feta’s saltiness and blending beautifully with dill.
• 3 tablespoons olive oil: Used both in the filling and dressing, enriching the layers of flavor.
• ¼ cup fresh dill (chopped): Its aromatic, slightly grassy notes bring brightness and freshness that lift the whole dish.
• 2 cloves garlic (grated): Adds a mellow, pungent warmth without overpowering the other flavors.
• 1 tablespoon lemon juice: A little zing in the dressing brightens everything—don’t skip it!
• ¼ teaspoon salt: Just a pinch in the dressing to bring everything together, though you’ll want to taste the filling first since feta is salty.

Prep Before You Begin

Before you start, this recipe comes together best with a bit of mise en place. Preheat your oven to 220°C (420°F) so it’s ready when you’ll need it, and line your baking tray with parchment paper to avoid any sticking or mess.

Gather all your ingredients and tools beforehand—crumbling feta and chopping fresh dill go faster if you’re organized. Because the peppers soften so quickly in the oven, timing your roasting steps helps avoid overcooking while ensuring the perfect texture.

How to Make Feta Stuffed Peppers with Dill and Lemon Recipe

1. Preheat your oven to 220°C (420°F) and line a baking pan with parchment paper. This high heat starts softening the peppers quickly, helping their skin blister just enough.
2. Slice a slit along each pepper and brush their skin lightly with olive oil. This gives them a beautiful golden sheen and keeps the skin tender instead of burning.
3. Roast the peppers for 5 minutes, just until they feel slightly soft but still hold their shape. You’ll notice the aroma deepen and the skin beginning to loosen, which is perfect for the next step.
4. Remove peppers from the oven and cool for 10 minutes. This resting phase makes it a breeze to discard the seeds inside. Use a small spoon to gently scoop out the seeds without tearing the flesh.
5. Prepare the filling. In a bowl, combine crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped fresh dill, and grated garlic. I usually taste the mixture before adding salt because feta brings enough saltiness on its own.

6. Stuff each pepper generously with the creamy feta mixture. You’ll feel the contrast between the firm pepper skin and velvety filling—don’t be shy with the stuffing here.
7. Bake for another 10 minutes so the filling warms through and slightly browns on top. The peppers will turn tender and the filling will get even creamier.
8. While the peppers bake, whisk together the dressing. Use olive oil, grated garlic, lemon juice, and a pinch of salt. The dressing adds an aromatic, zesty finish that wakes up every bite.
9. Once you remove the stuffed peppers from the oven, pour the dressing over them while still warm. This helps the flavors meld and the lemon’s brightness stand out. Top with extra fresh dill for a final flourish.
10. Serve warm or at room temperature. I sometimes like to prepare these ahead, letting them rest to deepen the flavors before serving—it’s just as lovely.

Creative Variations for Feta Stuffed Peppers with Dill and Lemon Recipe

• Add chopped sun-dried tomatoes to the filling for a sweet, tangy punch.
• Swap dill for fresh mint or parsley to create a different fresh herbal note.
• Include finely chopped kalamata olives in the stuffing for a briny depth.
• Use mini sweet peppers for bite-sized appetizers or party platters.
• For a vegan twist, substitute feta and yogurt with tofu blended with lemon and nutritional yeast.
• Sprinkle toasted pine nuts on top just before serving for a lovely crunch.

Storage, Freezing & Reheating

• Refrigerate leftovers: Store in an airtight container for up to 3 days; the flavors actually deepen overnight.
• Reheat gently: Warm in a low oven (about 150°C / 300°F) for 10 minutes to preserve texture without drying out the filling.
• Freeze portions: Wrap individually and freeze up to 1 month; thaw overnight in the fridge before reheating.
• Avoid microwave reheating: It can make the peppers soggy and the filling overly warm unevenly.

Feta Stuffed Peppers with Dill and Lemon Recipe FAQs

• Can I use other cheeses instead of feta? Sure! Ricotta is creamier and milder, while goat cheese adds a tangy softness. Just adjust salt as feta brings a lot of salty flavor.
• Do the peppers need to be peeled after roasting? Not necessary here—roasting softens the skin for easy eating, but Romano peppers have thin skins that don’t get tough.
• Is it necessary to roast the peppers first? Yes, it softens them just enough to easily remove seeds and tenderize without cooking too long once stuffed.
• Can this recipe be made ahead? Absolutely! Prepare and stuff peppers in advance, then bake just before serving for the freshest taste.
• Can I make this vegan? Yes, substitute feta and yogurt with a blend of silken tofu, lemon juice, nutritional yeast, and herbs—texture and flavor will differ but still delicious.

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