Roasted Vegetable and Feta Stuffed Bell Peppers

Roasted Vegetable and Feta Stuffed Bell Peppers

Mia

These Roasted Vegetable and Feta Stuffed Bell Peppers bring the vibrant flavors of the Mediterranean to your dinner table in a beautiful, colorful presentation. Each bell pepper is transformed into an edible vessel filled with a medley of roasted vegetables including zucchini, eggplant, and tomatoes, all seasoned with aromatic herbs and topped with creamy, tangy feta cheese. The dish celebrates the Mediterranean tradition of using fresh, wholesome ingredients to create meals that are both nourishing and deeply satisfying.

The magic of this recipe lies in the roasting process, which caramelizes the vegetables and intensifies their natural sweetness, creating a rich depth of flavor that pairs perfectly with the salty feta cheese. The bell peppers themselves become tender and sweet as they bake, adding another layer of flavor to this already complex dish. Fresh herbs like oregano and basil bring bright, aromatic notes that tie all the components together, while a drizzle of extra virgin olive oil provides healthy fats and authentic Mediterranean character.

This dish is not only delicious but also incredibly nutritious, packed with vitamins, minerals, and antioxidants from the variety of colorful vegetables. The feta cheese adds protein and calcium, making this a well-rounded meal that aligns perfectly with Mediterranean Diet principles. Each serving provides a satisfying portion that will leave you feeling nourished without being overly heavy.

Whether you're following the Mediterranean Diet or simply looking for a wholesome, flavorful dinner option, these stuffed peppers are sure to become a favorite. They're perfect for meal prep, as they reheat beautifully, and they're impressive enough to serve to guests. The combination of textures—from the tender roasted vegetables to the creamy feta and the soft-yet-structured pepper—creates a dining experience that's both comforting and elegant.

Nutrition

1 hour 10 minutes
None servings
285 calories
Fat 18.00g
Carbs 22.00g
Protein 10.00g

Ingredients

4 Nonelarge bell peppers, halved lengthwise, seeds and membranes removed
1 mediumzucchini, diced into 1/2-inch cubes
1 smalleggplant, diced into 1/2-inch cubes
1 cupcherry tomatoes, halved
1 mediumred onion, diced
3 clovesgarlic, minced
4 tbspextra virgin olive oil, divided
1 tspdried oregano
1 tspdried basil
1 tspsalt
1/2 tspblack pepper, freshly ground
6 ozfeta cheese, crumbled
2 tbspfresh parsley, chopped
1 tbsplemon juice, freshly squeezed
2 tbsppine nuts, toasted (optional)

Equipment

Cutting board
Parchment paper
Oven
measuring spoons
measuring cups
large mixing bowl
aluminum foil
chef's knife
large baking sheet
9x13-inch baking dish
pastry brush

16:8 Diet

This nutrient-dense recipe is perfect for the 8-hour eating window in 16:8 intermittent fasting, providing sustained energy from fiber-rich vegetables, protein from feta cheese, and healthy fats from olive oil and pine nuts. The balanced macronutrients and high satiety factor help meet nutritional needs within the compressed eating timeframe.

80/20 Diet

This recipe fits the 80/20 approach with the vast majority of ingredients being nutrient-dense whole foods—vegetables, olive oil, and minimal cheese—representing the healthy 80%. The small amounts of feta cheese and pine nuts add flavor and satisfaction while keeping the overall nutritional profile strong.

Anti-Inflammatory Diet

This recipe features anti-inflammatory ingredients including extra virgin olive oil, colorful vegetables rich in antioxidants, and anti-inflammatory herbs like oregano and basil. The absence of refined sugars, processed foods, and excessive saturated fats while emphasizing whole plant foods makes it excellent for reducing inflammation.

Clean Eating

This recipe exemplifies clean eating with its use of whole, unprocessed ingredients in their natural state—fresh vegetables, extra virgin olive oil, real feta cheese, and raw pine nuts. There are no refined sugars, artificial ingredients, or processed components, just wholesome foods prepared simply to highlight their natural flavors.

Flexitarian Diet

This plant-forward recipe perfectly exemplifies flexitarian eating with its foundation of roasted vegetables (zucchini, eggplant, tomatoes, bell peppers) complemented by small amounts of feta cheese and pine nuts. The emphasis on whole vegetables with minimal animal products makes it ideal for those following a primarily plant-based approach.

Gluten-Free Diet

This naturally gluten-free recipe uses only whole vegetables, feta cheese, olive oil, and nuts—containing no wheat, barley, rye, or gluten-containing ingredients. It's a safe and delicious option for those avoiding gluten while providing complete nutrition from naturally gluten-free whole foods.

Heart-Healthy Diet

This heart-healthy recipe emphasizes vegetables, extra virgin olive oil rich in monounsaturated fats, and minimal saturated fat from a moderate amount of feta cheese. The abundance of fiber, antioxidants, and anti-inflammatory compounds from the roasted vegetables supports cardiovascular health while keeping sodium in check through the use of fresh herbs and minimal cheese.

Intermittent Fasting

This nutrient-dense recipe is ideal for eating windows during intermittent fasting, providing sustained energy from complex carbohydrates in vegetables, protein from feta cheese and pine nuts, and healthy fats from olive oil. The high fiber content and balanced macronutrients help maintain satiety throughout fasting periods.

Intuitive Eating

This recipe supports intuitive eating principles by offering a satisfying, balanced meal that honors both nutrition and pleasure without restriction or food rules. The combination of flavorful roasted vegetables, creamy feta, and crunchy pine nuts provides diverse textures and tastes that promote satisfaction and mindful enjoyment.

Mediterranean Diet

This recipe is a quintessential Mediterranean dish that emphasizes extra virgin olive oil, abundant vegetables (bell peppers, zucchini, eggplant, tomatoes), and moderate amounts of feta cheese. The use of herbs, lemon juice, and pine nuts along with the focus on plant-based ingredients perfectly aligns with Mediterranean Diet principles of whole foods and healthy fats.

Mindful Eating

This recipe is ideal for mindful eating with its variety of colors, textures, and aromas from roasted vegetables, tangy feta, and toasted pine nuts that engage multiple senses. The whole, minimally processed ingredients and beautiful presentation encourage slow, conscious consumption and appreciation of each component's unique flavor profile.

Vegetarian Diet

This completely vegetarian recipe excludes all meat, poultry, and fish while providing protein from feta cheese and pine nuts. The combination of roasted vegetables, dairy, and healthy fats creates a nutritionally balanced and satisfying meatless meal.

Weight Watchers

This recipe aligns with Weight Watchers principles by featuring abundant non-starchy vegetables as the base, using minimal added fats (olive oil in moderation), and incorporating protein from feta cheese. The emphasis on whole, unprocessed ingredients and vegetable-forward eating supports healthy weight management.

Instructions

1

Preheat your oven to 400°F (200°C).

5 min
2

In a large mixing bowl, combine the diced zucchini, eggplant, cherry tomatoes, red onion, and minced garlic.

3

Drizzle 3 tablespoons of olive oil over the vegetables, then add the oregano, basil, 3/4 teaspoon of salt, and black pepper. Toss everything together until the vegetables are evenly coated.

1 min
4

Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper.

1 min
5

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.

30 min
6

While the vegetables are roasting, brush the bell pepper halves with the remaining 1 tablespoon of olive oil and season with the remaining 1/4 teaspoon of salt.

2 min
7

Place the bell pepper halves cut-side up in a 9x13-inch baking dish.

1 min
8

Once the vegetables are done roasting, remove them from the oven and transfer to a mixing bowl. Stir in the lemon juice and half of the crumbled feta cheese.

1 min
9

Divide the roasted vegetable mixture evenly among the bell pepper halves, filling each generously.

2 min
10

Top each stuffed pepper with the remaining crumbled feta cheese.

1 min
11

Cover the baking dish with aluminum foil and bake for 20 minutes.

20 min
12

Remove the foil and continue baking for an additional 10 minutes, until the peppers are tender and the feta is lightly golden.

10 min
13

Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped parsley and toasted pine nuts if using.

5 min
14

Serve warm, with two pepper halves per person.

Frequently Asked Questions