Roasted Peppers Stuffed with Cheese

1 hour Cook
Scroll to recipe

I use the Cubanelle Pepper (also known as the Cuban Pepper, or Italian Frying peppers).  They are long, sweet, and taste great raw or baked.  You can even add them to your Greek Village salad if you want. 

cubanelle peppers

Combine your cheeses and spices in a large bowl.  This recipe calls for Kasseri cheese.  That is the traditional way of making this dish.  

ingredients in bowl

Mix your ingredients, stuff your peppers, and lay down in your baking pan.  You can line your baking pan with parchment for easy clean-up.  Drizzle with olive oil, add salt and pepper to taste.  Bake at 350 F degrees for 1 hour. 

stuffed cubanelle peppers

Although eaten throughout Greece, I believe this comes from the Messenia region of Greece.  This is the southwestern part of the Peloponnese peninsula.  Kalamata city (and Kalamata olives) are part of Messenia.  

Roasted Peppers Stuffed with Cheese

Roasted Peppers Stuffed with Cheese

Roasted peppers stuffed with cheese are delicious on their own or served as an impressive side dish. Serve with grilled steak or grilled chicken breast.
prep time
10 min
cooking time
1 hour
total time
1 hour and 10 minutes


  • Baking pan

  • Large bowl


  • 4 CubanElle peppers

  • ½ cup chopped tomatoes

  • ½ Tsp. freshly grated black pepper

  • 100 grams Feta cheese

  • 100 grams Kasseri Cheese

  • 8 Cherry tomatoes

  • ¼ Cup Olive Oil

  • Salt and Pepper to taste


Preheat oven to 350 F degrees.
Wash each pepper. Cut the top off and save to the side. Remove all the seeds. You can gently tap the peppers on your chopping board, and most of the seeds will fall out. If they don't, run the pepper under the water, and they will all come out.
In a bowl, combine your cheeses and chopped tomatoes. Mix well.
Now stuff each pepper with the cheese mixture, place the top on, and lay in the baking pan.
Bake for 1 hour until soft and browned. Serve immediately.
Enjoy! Bon Appetit! Kali Orexi!


If I have leftovers, I have been known to cut these in half, lengthwise, stuff them in a low-carb tortilla with 1 or 2 scrambled eggs and then roll them up into a delicious breakfast sandwich.

Leave a Reply

Your email address will not be published. Required fields are marked *