Keto Easy Feta Cheese Stuffed Mini Peppers Mezze

A traditional Mediterranean recipe where peppers are stuffed with feta cheese and a hint of oregano. The tanginess of the melted salty feta combined with the sweetness of the charred peppers makes for a taste sensation! Naturally gluten-free, they’re also a great vegetarian option. Served hot or cold as an appetizer, as a side to a main, or part of a summer mezze sharing platter. Play around with different flavors in the feta filling, such as lemon zest, crushed garlic, fresh thyme, and chili flakes for another variation.

Can I adapt the recipe for different diets?

Many ‘feta style’ cheeses are made with cow’s milk. If you can’t tolerate cow’s milk, try sourcing authentic Greek feta cheese made from sheep and ewes milk only.

Can I make this recipe vegan?

For a completely dairy-free option, replace the feta with a plant-based alternative such as vegan feta, vegan cream cheese, or vegan ricotta.

Can I substitute ingredients?

If you can not find mixed mini peppers, simply use 2 red Romano / horned peppers or small bell peppers.

Can I use alternative cooking methods?

Instead of frying the stuffed peppers, you may wish to grill them or oven bake until the skins have softened and turned golden, about 15-20 minutes.

Hints and tips for your Keto stuffed peppers:

To bring out all of the aromas to this feta stuffed peppers recipe, make sure to garnish with fresh parsley, a sprinkle of oregano, and a drizzle of quality extra virgin olive oil. If you like a spicy kick, add some chili flakes into the feta mix.

Net Carbs

1.9 g
Fiber

1.2 g
Total Carbs

3.1 g
Protein

5.3 g
Fats

16.3 g

177 cals

Quantity

Serving Size

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Feta Cheese

7 oz
Oregano, dried

0.5 tsp
Extra virgin olive oil

4 tbsp
Banana peppers, raw

6 small - 4" long
Parsley Fresh Or Raw Herb

1 tbsp

Step 1

Wash the peppers. Cut the tops off the peppers and set their ‘hats’ aside. Remove the seeds and discard them.
Step 2

Crumble the feta cheese into a bowl. Add 2 tablespoons of olive oil and ½ teaspoon of oregano. Stir to loosely combine.
Step 3

Stuff each pepper with the feta mixture. Place their ‘hats’ back on. Add the remaining 1 tablespoon olive oil to a frying pan and set over medium-high heat.
Step 4

When the pan is hot, carefully place the peppers in and leave to char for a few minutes. Turn them over so both sides get some color. Try not to handle them too much to avoid squeezing out the filling.
Step 5

Transfer to a serving dish. If their ‘hats’ fall off, simply put them back on. Drizzle with 1 tablespoon of good quality extra virgin olive oil. Garnish with fresh parsley (optional) and a sprinkle of oregano.