Feta Stuffed Peppers with Lemon Dressing Recipe

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.

1. Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This temperature crisps the pepper skins just right without burning.

2. Make a slit down each Romano pepper and brush their skin lightly with olive oil. Roasting softens the flesh and helps the peppers become pliable without losing their shape. Bake them for roughly 5 minutes until they just start to soften. You’ll notice the scent of roasted pepper begin to fill your kitchen—such a warm welcome!

3. Remove the peppers and let them cool for 10 minutes. This resting time is crucial—you want them tender enough to work with but not too hot to handle. Using a dessert spoon, gently scoop out and discard the seeds. The peppers will feel soft but still have enough structure to hold their filling.

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.

Warm & Familiar Feta Stuffed Peppers with Lemon Dressing Recipe

There’s something truly comforting about the blend of creamy feta and tender peppers, especially when brightened by a zesty lemon dressing. I love how this Feta Stuffed Peppers with Lemon Dressing Recipe comes together in such a straightforward way, yet it feels special enough to serve for a relaxed weeknight or a casual gathering with friends. You’ll notice the velvety filling nestled inside the slightly roasted red Romano peppers is as satisfying to eat as it is to prepare. If you’re anything like me, you appreciate recipes that bring a little warmth and freshness to the table without a fuss. The crisp edges of the peppers contrast beautifully with the rich, buttery filling, all lifted by a bright, garlicky lemon dressing that ties everything together. Trust me, once you try this, you’ll want to make it again and again. Let’s dive into why this recipe works so well and how you can master it in your own kitchen. The key is gentle roasting — just enough to soften the peppers while keeping their shape and vibrant color — coupled with a creamy, tangy filling that’s bursting with fresh dill and garlic. It’s a simple balance but it shines.

Ingredient Breakdown

• 5 medium red Romano peppers: These are sturdy yet tender when roasted, providing the perfect peppery container for the filling. You can swap for red bell peppers if needed, but Romano adds a subtle earthy sweetness.
• ½ tablespoon olive oil: Brushing the peppers helps them roast beautifully with a slight sheen and prevents sticking.
• 2 cups crumbled feta cheese: The salty, tangy star of the filling—opt for a block feta that you crumble yourself for best texture.
• 6 tablespoons Greek yogurt: Adds creaminess and balances feta’s saltiness with a gentle tang.
• 3 tablespoons olive oil: Incorporated into the filling for a rich mouthfeel and into the dressing for depth.
• ¼ cup fresh dill, chopped: Bright and fragrant herbaceous note that lifts the whole dish.
• Garlic (3 cloves total, grated): Grated garlic blends seamlessly, ensuring a fragrant background without harsh bites.
• Dressing: 1 tablespoon lemon juice and ¼ teaspoon salt: The lemon juice adds essential acidity, making the dish pop; salt is sparing because feta already provides plenty.

Before You Start

Set yourself up for success by preheating your oven to 220°C (420°F) and lining your baking pan with parchment paper, so clean-up is effortless. I always prepare all ingredients—the feta crumbled, dill chopped, garlic grated—before hand so I can move swiftly through the steps. Having everything ready means you’re not scrambling and can truly enjoy the process.

How to Make Feta Stuffed Peppers with Lemon Dressing Recipe

1. Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This temperature crisps the pepper skins just right without burning.

2. Make a slit down each Romano pepper and brush their skin lightly with olive oil. Roasting softens the flesh and helps the peppers become pliable without losing their shape. Bake them for roughly 5 minutes until they just start to soften. You’ll notice the scent of roasted pepper begin to fill your kitchen—such a warm welcome!

3. Remove the peppers and let them cool for 10 minutes. This resting time is crucial—you want them tender enough to work with but not too hot to handle. Using a dessert spoon, gently scoop out and discard the seeds. The peppers will feel soft but still have enough structure to hold their filling.

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.

1. Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This temperature crisps the pepper skins just right without burning.

2. Make a slit down each Romano pepper and brush their skin lightly with olive oil. Roasting softens the flesh and helps the peppers become pliable without losing their shape. Bake them for roughly 5 minutes until they just start to soften. You’ll notice the scent of roasted pepper begin to fill your kitchen—such a warm welcome!

3. Remove the peppers and let them cool for 10 minutes. This resting time is crucial—you want them tender enough to work with but not too hot to handle. Using a dessert spoon, gently scoop out and discard the seeds. The peppers will feel soft but still have enough structure to hold their filling.

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.

Warm & Familiar Feta Stuffed Peppers with Lemon Dressing Recipe

There’s something truly comforting about the blend of creamy feta and tender peppers, especially when brightened by a zesty lemon dressing. I love how this Feta Stuffed Peppers with Lemon Dressing Recipe comes together in such a straightforward way, yet it feels special enough to serve for a relaxed weeknight or a casual gathering with friends. You’ll notice the velvety filling nestled inside the slightly roasted red Romano peppers is as satisfying to eat as it is to prepare. If you’re anything like me, you appreciate recipes that bring a little warmth and freshness to the table without a fuss. The crisp edges of the peppers contrast beautifully with the rich, buttery filling, all lifted by a bright, garlicky lemon dressing that ties everything together. Trust me, once you try this, you’ll want to make it again and again. Let’s dive into why this recipe works so well and how you can master it in your own kitchen. The key is gentle roasting — just enough to soften the peppers while keeping their shape and vibrant color — coupled with a creamy, tangy filling that’s bursting with fresh dill and garlic. It’s a simple balance but it shines.

Ingredient Breakdown

• 5 medium red Romano peppers: These are sturdy yet tender when roasted, providing the perfect peppery container for the filling. You can swap for red bell peppers if needed, but Romano adds a subtle earthy sweetness.
• ½ tablespoon olive oil: Brushing the peppers helps them roast beautifully with a slight sheen and prevents sticking.
• 2 cups crumbled feta cheese: The salty, tangy star of the filling—opt for a block feta that you crumble yourself for best texture.
• 6 tablespoons Greek yogurt: Adds creaminess and balances feta’s saltiness with a gentle tang.
• 3 tablespoons olive oil: Incorporated into the filling for a rich mouthfeel and into the dressing for depth.
• ¼ cup fresh dill, chopped: Bright and fragrant herbaceous note that lifts the whole dish.
• Garlic (3 cloves total, grated): Grated garlic blends seamlessly, ensuring a fragrant background without harsh bites.
• Dressing: 1 tablespoon lemon juice and ¼ teaspoon salt: The lemon juice adds essential acidity, making the dish pop; salt is sparing because feta already provides plenty.

Before You Start

Set yourself up for success by preheating your oven to 220°C (420°F) and lining your baking pan with parchment paper, so clean-up is effortless. I always prepare all ingredients—the feta crumbled, dill chopped, garlic grated—before hand so I can move swiftly through the steps. Having everything ready means you’re not scrambling and can truly enjoy the process.

How to Make Feta Stuffed Peppers with Lemon Dressing Recipe

1. Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This temperature crisps the pepper skins just right without burning.

2. Make a slit down each Romano pepper and brush their skin lightly with olive oil. Roasting softens the flesh and helps the peppers become pliable without losing their shape. Bake them for roughly 5 minutes until they just start to soften. You’ll notice the scent of roasted pepper begin to fill your kitchen—such a warm welcome!

3. Remove the peppers and let them cool for 10 minutes. This resting time is crucial—you want them tender enough to work with but not too hot to handle. Using a dessert spoon, gently scoop out and discard the seeds. The peppers will feel soft but still have enough structure to hold their filling.

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.

Warm & Familiar Feta Stuffed Peppers with Lemon Dressing Recipe

There’s something truly comforting about the blend of creamy feta and tender peppers, especially when brightened by a zesty lemon dressing. I love how this Feta Stuffed Peppers with Lemon Dressing Recipe comes together in such a straightforward way, yet it feels special enough to serve for a relaxed weeknight or a casual gathering with friends. You’ll notice the velvety filling nestled inside the slightly roasted red Romano peppers is as satisfying to eat as it is to prepare. If you’re anything like me, you appreciate recipes that bring a little warmth and freshness to the table without a fuss. The crisp edges of the peppers contrast beautifully with the rich, buttery filling, all lifted by a bright, garlicky lemon dressing that ties everything together. Trust me, once you try this, you’ll want to make it again and again. Let’s dive into why this recipe works so well and how you can master it in your own kitchen. The key is gentle roasting — just enough to soften the peppers while keeping their shape and vibrant color — coupled with a creamy, tangy filling that’s bursting with fresh dill and garlic. It’s a simple balance but it shines.

Ingredient Breakdown

• 5 medium red Romano peppers: These are sturdy yet tender when roasted, providing the perfect peppery container for the filling. You can swap for red bell peppers if needed, but Romano adds a subtle earthy sweetness.
• ½ tablespoon olive oil: Brushing the peppers helps them roast beautifully with a slight sheen and prevents sticking.
• 2 cups crumbled feta cheese: The salty, tangy star of the filling—opt for a block feta that you crumble yourself for best texture.
• 6 tablespoons Greek yogurt: Adds creaminess and balances feta’s saltiness with a gentle tang.
• 3 tablespoons olive oil: Incorporated into the filling for a rich mouthfeel and into the dressing for depth.
• ¼ cup fresh dill, chopped: Bright and fragrant herbaceous note that lifts the whole dish.
• Garlic (3 cloves total, grated): Grated garlic blends seamlessly, ensuring a fragrant background without harsh bites.
• Dressing: 1 tablespoon lemon juice and ¼ teaspoon salt: The lemon juice adds essential acidity, making the dish pop; salt is sparing because feta already provides plenty.

Before You Start

Set yourself up for success by preheating your oven to 220°C (420°F) and lining your baking pan with parchment paper, so clean-up is effortless. I always prepare all ingredients—the feta crumbled, dill chopped, garlic grated—before hand so I can move swiftly through the steps. Having everything ready means you’re not scrambling and can truly enjoy the process.

How to Make Feta Stuffed Peppers with Lemon Dressing Recipe

1. Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This temperature crisps the pepper skins just right without burning.

2. Make a slit down each Romano pepper and brush their skin lightly with olive oil. Roasting softens the flesh and helps the peppers become pliable without losing their shape. Bake them for roughly 5 minutes until they just start to soften. You’ll notice the scent of roasted pepper begin to fill your kitchen—such a warm welcome!

3. Remove the peppers and let them cool for 10 minutes. This resting time is crucial—you want them tender enough to work with but not too hot to handle. Using a dessert spoon, gently scoop out and discard the seeds. The peppers will feel soft but still have enough structure to hold their filling.

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.

1. Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This temperature crisps the pepper skins just right without burning.

2. Make a slit down each Romano pepper and brush their skin lightly with olive oil. Roasting softens the flesh and helps the peppers become pliable without losing their shape. Bake them for roughly 5 minutes until they just start to soften. You’ll notice the scent of roasted pepper begin to fill your kitchen—such a warm welcome!

3. Remove the peppers and let them cool for 10 minutes. This resting time is crucial—you want them tender enough to work with but not too hot to handle. Using a dessert spoon, gently scoop out and discard the seeds. The peppers will feel soft but still have enough structure to hold their filling.

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.

Warm & Familiar Feta Stuffed Peppers with Lemon Dressing Recipe

There’s something truly comforting about the blend of creamy feta and tender peppers, especially when brightened by a zesty lemon dressing. I love how this Feta Stuffed Peppers with Lemon Dressing Recipe comes together in such a straightforward way, yet it feels special enough to serve for a relaxed weeknight or a casual gathering with friends. You’ll notice the velvety filling nestled inside the slightly roasted red Romano peppers is as satisfying to eat as it is to prepare. If you’re anything like me, you appreciate recipes that bring a little warmth and freshness to the table without a fuss. The crisp edges of the peppers contrast beautifully with the rich, buttery filling, all lifted by a bright, garlicky lemon dressing that ties everything together. Trust me, once you try this, you’ll want to make it again and again. Let’s dive into why this recipe works so well and how you can master it in your own kitchen. The key is gentle roasting — just enough to soften the peppers while keeping their shape and vibrant color — coupled with a creamy, tangy filling that’s bursting with fresh dill and garlic. It’s a simple balance but it shines.

Ingredient Breakdown

• 5 medium red Romano peppers: These are sturdy yet tender when roasted, providing the perfect peppery container for the filling. You can swap for red bell peppers if needed, but Romano adds a subtle earthy sweetness.
• ½ tablespoon olive oil: Brushing the peppers helps them roast beautifully with a slight sheen and prevents sticking.
• 2 cups crumbled feta cheese: The salty, tangy star of the filling—opt for a block feta that you crumble yourself for best texture.
• 6 tablespoons Greek yogurt: Adds creaminess and balances feta’s saltiness with a gentle tang.
• 3 tablespoons olive oil: Incorporated into the filling for a rich mouthfeel and into the dressing for depth.
• ¼ cup fresh dill, chopped: Bright and fragrant herbaceous note that lifts the whole dish.
• Garlic (3 cloves total, grated): Grated garlic blends seamlessly, ensuring a fragrant background without harsh bites.
• Dressing: 1 tablespoon lemon juice and ¼ teaspoon salt: The lemon juice adds essential acidity, making the dish pop; salt is sparing because feta already provides plenty.

Before You Start

Set yourself up for success by preheating your oven to 220°C (420°F) and lining your baking pan with parchment paper, so clean-up is effortless. I always prepare all ingredients—the feta crumbled, dill chopped, garlic grated—before hand so I can move swiftly through the steps. Having everything ready means you’re not scrambling and can truly enjoy the process.

How to Make Feta Stuffed Peppers with Lemon Dressing Recipe

1. Preheat your oven to 220°C (420°F) and line a baking sheet with parchment paper. This temperature crisps the pepper skins just right without burning.

2. Make a slit down each Romano pepper and brush their skin lightly with olive oil. Roasting softens the flesh and helps the peppers become pliable without losing their shape. Bake them for roughly 5 minutes until they just start to soften. You’ll notice the scent of roasted pepper begin to fill your kitchen—such a warm welcome!

3. Remove the peppers and let them cool for 10 minutes. This resting time is crucial—you want them tender enough to work with but not too hot to handle. Using a dessert spoon, gently scoop out and discard the seeds. The peppers will feel soft but still have enough structure to hold their filling.

4. Prepare the filling by mixing the crumbled feta, Greek yogurt, 3 tablespoons olive oil, chopped dill, and grated garlic in a bowl. Since feta is naturally salty, you don’t need to add much salt—taste and adjust if you feel it needs a pinch. The yogurt makes the filling velvety, while dill infuses it with a fresh, herbal lift.

5. Stuff each roasted pepper with this creamy mixture, making sure it’s evenly filled but not overflowing. Place them back onto the prepared baking sheet and bake for another 10 minutes. The filling will firm up slightly and warm through, developing a subtle golden top in spots. This gentle bake melds the flavors and makes the filling luxuriously smooth against the tender pepper.

6. Meanwhile, whisk together the lemon dressing by combining olive oil, lemon juice, grated garlic, and salt in a small bowl. This dressing is punchy and fragrant, designed to brighten the entire dish with every drizzle.

7. Once baked, remove the stuffed peppers from the oven and pour the lemon dressing generously over them. The warmth of the peppers releases all those lemon and garlic aromas, making this one of those irresistible kitchen moments. Garnish with extra fresh dill to finish. Serve warm or at room temperature, depending on your preference.

Flavor Variations for Feta Stuffed Peppers with Lemon Dressing Recipe

• Add pine nuts or walnuts: Toasted nuts sprinkled on top add a satisfying crunch and a toasty note that contrasts with the creamy filling.
• Swap dill for mint or parsley: These herbs bring different fresh profiles—mint adds a cool edge, parsley a bright grassy note.
• For a spicy kick: Mix a pinch of red pepper flakes into the filling or add diced fresh chili to the dressing.
• Seasonal twist: Stir chopped sun-dried tomatoes or roasted corn kernels into the filling for a summer vibe.
• Make it vegan: Substitute tofu or cashew cream for the feta and yogurt, and add a teaspoon of nutritional yeast for that cheesy tang.
• Top with olives: A few chopped Kalamata olives drizzle its briny goodness over the finished peppers, enhancing the Mediterranean character.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The peppers soften further but the flavors intensify beautifully.
• Freeze: You can freeze stuffed peppers, but texture will change — freeze individually wrapped for up to 2 months. Thaw slowly in the fridge and reheat gently.
• Reheat: Warm leftovers in a 180°C (350°F) oven for 10-15 minutes to prevent sogginess; microwave reheats faster but may lose some texture.
• Dressing on-demand: If possible, add lemon dressing fresh each time you serve rather than before storing to keep that bright, fresh taste.

Feta Stuffed Peppers with Lemon Dressing Recipe FAQs

Can I use other types of peppers? Absolutely! Sweet bell peppers work well, though they tend to be juicier and less peppery than Romano. Choose sturdy peppers that will hold their shape.

Is Greek yogurt necessary in the filling? Greek yogurt adds creaminess and helps balance the saltiness of the feta. If you don’t have Greek yogurt, a thick sour cream or labneh substitute works nicely.

Can I prepare this recipe ahead of time? Yes! Roast the peppers and make the filling a day in advance. Stuff and bake on the day you want to serve for peak freshness.

Can this be made vegan or dairy-free? Yes, swap feta and Greek yogurt for vegan alternatives like tofu, cashew cream, or store-bought plant-based cheeses. Adjust seasonings to taste.

What if I don’t like dill? Try fresh parsley, basil, or mint instead. They all bring a lovely herbal brightness that complements feta and lemon dressing.