Feta Stuffed Sweet Peppers

I got a bag of twenty odd small sweet peppers for 50p on Leicester market. Absolute bargain and they all looked great. I decided to make myself an accompaniment for my Jenny Craig tea (I was allowed a fat and a protein extra, so feta cheese is on the menu) and ended up making the most yellow meal, possibly in the world ever.

It’s pretty tasty though, and although relatively high in fat it is quite low in calories and great for other nutrients like Vitamin C, so I thought I’d share recipe with you.

Feta Stuffed Peppers
Serves 4


13 small sweet peppers (I used yellow, but a mix of colours would be nice too!
100g feta cheese
1 egg
1 tbsp of olive oil
50g sweetcorn
Salt and Pepper
1 tsp paprika


  • Preheat the oven to 200’C.
  • Mix the feta, egg, olive oil and spices with a fork until they resemble a paste. Add the sweetcorn and one of the small peppers, finely diced.
  • Cut the stalk out of the peppers and remove that and the seeds, taking care not to pierce the body of the pepper.
  • Stuff each pepper with the feta mixture.
  • Once stuffed, stand peppers upright in an ovenproof dish, so that the filling doesn’t spill out during cooking.

  • Bake at 200’C for 15-20 minutes, until the stuffing is brown on top and firm. Mine weren’t very brown as I knew some would be reheated again for lunch the next day so I didn’t want them over-browned.
  • Serve three peppers per person. You could add anything to the filling – some sweated onions and mushrooms would be nice, or some fresh herbs if you had them to hand, or even some chorizo… Mmmm…

And the nutritional value of this wonder, per 3 peppers (e.g. 1 serving):
160 calories
10.2g fat
4.6g saturated fat
56.5mg cholesterol
12g carbohydrate
1.6g dietary fibre
0.3g sugar
8.9% Vitamin A
8.5% Vitamin B-12
17.8% Vitamin B-6
426.6% Vitamin C!
14.2% Calcium
5.3% Iron
7.1% Zinc

What do you reckon? Is this the most yellow food on Earth?


Bestselling author and freelance drinks writer. Champion of pubs and breweries. Occasional printmaker.

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