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These stuffed pointed peppers combine creamy feta, savory Parmesan, and mild spring onions into a Mediterranean taste experience. The crisp pepper halves are filled with an aromatic cheese mixture and baked in fruity tomato sauce. The golden-brown cheese crust makes this dish a real eye-catcher.
When I first prepared this dish for guests, everyone was delighted by the creamy filling and the perfect balance between pepper and cheese.
Selected Ingredients
- 4 large pointed peppers: Choose evenly shaped, firm specimens
- 150g feta: Use creamy sheep's cheese for the best aroma
- 200g cream cheese: Provides a smooth consistency
- 200g grated cheese: A mixture of Gouda and Emmental is ideal
- 2 spring onions: Bring a mild sharpness
- Fresh parsley: Gives the filling an aromatic note
- 500g tomato sauce: Best homemade or high-quality store-bought
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The Path to Enjoyment
- Make Preparations:
- Preheat oven to 200 degrees. Cover baking dish with tomato sauce. Wash peppers and halve lengthwise.
- Create Filling:
- Crumble feta and mix with cream cheese. Finely chop spring onions and parsley and fold in.
- Refine Peppers:
- Generously fill pepper halves with the cheese mixture. Place in the prepared dish.
- Final Composition:
- Sprinkle with grated cheese and bake in the preheated oven until golden brown.
The stuffed peppers are a feast for all senses. The crisp pepper becomes tender through baking and develops a natural sweetness that perfectly harmonizes with the salty cheese filling. The tomato sauce at the bottom of the dish absorbs the flavors and forms a juicy base.
In my family, this dish is especially popular with my children. The creamy filling and the melted cheese crust make it a real comfort food.
Side Dish Suggestions
Serve the stuffed peppers with fragrant basmati rice, which perfectly absorbs the aromatic sauce. A crisp green salad or Mediterranean roasted vegetables round off the dish. For a low-carb version, cauliflower rice is suitable.
Creative Variations
Experiment with different fillings. Chopped olives add a Mediterranean touch, pine nuts provide crunch. A vegetarian version succeeds with quinoa and vegetables, while ground meat makes the dish heartier.
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Storage and Enjoyment
The stuffed peppers keep in the refrigerator for up to three days. To reheat, warm in the oven at 180 degrees for about 15 minutes. The peppers also taste good cold as lunch at the office.
After many experiments with stuffed vegetable variations, the cheese peppers remain one of my favorites. They combine Mediterranean flair with creamy cheese enjoyment into a dish that impresses both in everyday life and with guests.
Frequently Asked Questions
- → Can I grill the peppers beforehand?
- Yes, briefly grilling them adds additional flavor. The baking time will be slightly reduced in this case.
- → What other cheese varieties can I use?
- Any good melting cheese works well. Gouda, Emmental or raclette cheese are good alternatives to try.
- → Can I prepare this dish ahead of time?
- Yes, the stuffed peppers can be prepared and refrigerated. Just bake them a bit longer before serving.
- → What can I substitute for the rice?
- Couscous, quinoa or mashed potatoes also pair well. Crusty baguette for dipping is delicious too.
- → Can I use other types of peppers?
- Yes, regular bell peppers work fine too. The cooking time may be slightly longer.