Herb-Infused Feta Stuffed Banana Peppers

Finding a crowd-pleasing appetizer that’s both easy to make and a bit different from the usual chips and dip can feel like searching for a needle in a haystack. Between juggling work deadlines and family commitments, the last thing anyone needs is a complicated recipe that takes hours to prepare.

That’s why these feta stuffed banana peppers have become my go-to party food: they’re quick to put together, can be prepped ahead of time, and bring just the right balance of tangy cheese and mild heat that keeps everyone coming back for more.

What Kind of Banana Peppers Should I Use?

For stuffed peppers, you’ll want to look for fresh banana peppers that are firm, bright yellow-green in color, and about 4-6 inches long. These mild peppers have a sweet-tangy flavor that’s less intense than jalapeños, making them perfect for stuffing. When shopping, pick peppers that feel heavy for their size and have smooth, unblemished skin. If you can’t find fresh banana peppers, Hungarian wax peppers make a good substitute, though they’re usually a bit spicier. Just remember to check each pepper for small holes or soft spots, as these can be signs of aging or damage.

Options for Substitutions

This recipe can be adapted with several easy substitutions if you need them:

• Banana peppers: If you can’t find banana peppers, you can use Hungarian wax peppers, Anaheim peppers, or even medium-sized bell peppers. Just keep in mind that bell peppers will need longer cooking time.
• Feta cheese: While feta gives this dish its signature taste, you could use crumbled goat cheese or even ricotta salata. If using ricotta, drain it well and add a bit more salt to your mixture.
• Fresh herbs: No fresh herbs? Use dried ones instead – just remember to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh. The flavor won’t be quite as bright, but it’ll still be good!
• Cream cheese: Mascarpone or Greek yogurt can work in place of cream cheese. If using yogurt, strain it first to remove excess liquid.
• Small tomatoes: Any type of small tomatoes will work here – cherry, grape, or even regular tomatoes cut into smaller pieces. In a pinch, you can skip them altogether.
• Extra virgin olive oil: Regular olive oil works fine here, or you could use avocado oil as another option.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed banana peppers is not preparing the peppers correctly – make sure to remove all seeds and membranes thoroughly, as leaving them in can make your dish unnecessarily spicy and affect the filling’s texture.

Another common mistake is overstuffing the peppers, which can cause the filling to spill out during baking – instead, leave about 1/4 inch of space at the top to allow for the cheese mixture to expand slightly.

The feta-cream cheese filling can become dry if baked too long, so keep an eye on your peppers and remove them from the oven when they’re just tender but still hold their shape (usually around 20-25 minutes).

For the best flavor balance, don’t skip seasoning both the inside of the peppers and the cheese mixture with salt and pepper, and if your feta mixture seems too thick, add milk gradually, one tablespoon at a time, until you reach a smooth, spreadable consistency.

What to Serve With Stuffed Banana Peppers?

These cheesy stuffed peppers make a fantastic appetizer, but they can easily become a complete meal with the right sides! A simple bowl of fluffy rice or quinoa works perfectly to soak up all the tasty Mediterranean flavors and melted cheese. For a complete dinner spread, I like to serve these peppers alongside some grilled chicken or fish – the herb and feta flavors complement pretty much any protein. If you’re keeping things casual, warm pita bread or crusty French bread on the side is all you really need to round out the meal.

Storage Instructions

Keep Fresh: These stuffed peppers will stay good in an airtight container in the fridge for up to 3 days. The feta filling might firm up a bit when cold, but that’s totally normal. I like to make a batch and enjoy them for lunch throughout the week!

Make Ahead: You can prep these peppers a day in advance – just stuff them and keep them covered in the fridge until you’re ready to bake. The herbs will stay fresh, and the filling will have time to develop even more flavor. When you’re ready, just pop them in the oven according to the recipe.

Serve Later: If you have leftover stuffed peppers, just take them out of the fridge about 30 minutes before serving to let them come closer to room temperature – they taste better this way! You can give them a quick zap in the microwave if you prefer them warm, but they’re also really good at room temp.

Preparation Time	15-20 minutes
Cooking Time	40 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 40-50 g

Ingredients

• 6 bell peppers (about 1 lb)
• 7 oz feta cheese
• 3 tbsp cream cheese
• Milk, as needed
• 3 tbsp extra virgin olive oil, separated
• 2 garlic cloves
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh parsley
• 6 petite tomatoes
• Fine sea salt and ground black pepper, to taste

Step 1: Prepare the Peppers

• 6 bell peppers (about 1 lb)

Preheat your oven to 400°F (200°C).

Take each bell pepper, remove the top and seeds, then cut from top to bottom on only one side to allow for easy stuffing.

Set the peppers aside while you prepare the filling.

Step 2: Make the Herb-Feta Filling

• 7 oz feta cheese
• 3 tbsp cream cheese
• milk, as needed
• 2 tbsp extra virgin olive oil
• 2 garlic cloves
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh parsley
• fine sea salt and ground black pepper, to taste

In a bowl, crush the feta cheese with a fork.

Add the cream cheese and just enough milk to create a creamy paste, mixing until smooth.

Stir in 2 tablespoons of the olive oil, the grated garlic, chopped fresh thyme, oregano, parsley, and season with fine sea salt and ground black pepper to taste.

I like to taste the filling at this point to adjust the salt and herbs as needed—it should be fragrant and flavorful.

Step 3: Stuff the Peppers and Prepare Tomatoes

• prepared peppers from Step 1
• herb-feta filling from Step 2
• 6 petite tomatoes
• fine sea salt and ground black pepper, to taste
• 1 tbsp extra virgin olive oil (for oiling the dish)

Fill each prepared pepper (from Step 1) with the cheese-herb filling (from Step 2).

Place the stuffed peppers in a lightly oiled casserole dish.

Next, remove the core from each petite tomato and score the opposite side with a shallow crosswise cut.

Tuck the prepared tomatoes between the peppers in the dish and lightly sprinkle them with salt.

Step 4: Bake the Stuffed Peppers and Tomatoes

• 1 tbsp extra virgin olive oil (remaining)

Drizzle the remaining 1 tablespoon of olive oil over the peppers and tomatoes.

Bake in the preheated oven for about 40 minutes, or until the peppers are tender and the tops are lightly browned.

For a slightly caramelized finish, I sometimes turn on the broiler for a minute at the end—just be sure to watch carefully so they don’t burn.