Grilled Greek Peppers Stuffed with Aged Feta (Inspired by Kefalonia)
Do you believe dreams come true?
Last year I was on a balcony in Thessaloniki, dreaming of being invited to a Greek dinner β giouvarlakia on the table, laughter in the air. Fast-forward almost a year, and I found myself in Karavados, Kefalonia, sharing a five-hour dinner with Vassiliki and her husband.
We cooked together: eggplant in tomato sauce, giouvarlakia (yes, dreams do come true!), sweet pepper starters like these, and a dessert with dried fruits.
Kefalonia gave us everything: bold barrel-aged feta, intense Panochori olive oil, thick strained yogurt, crisp local wines (especially the Gentilini Robola and chilled light Red), wild oregano, oranges, balsamic vinegar, and golden honey.
These grilled peppers are inspired by that memory β a simple, rustic dish full of sunshine and story.
π Prep Time: 10 min
π₯ Cook Time: 20 min
π½οΈ Servings: 3β4 (as appetizer or side)
π§Ύ Ingredients
- 6 long, pale green sweet peppers (mild variety)
- 150 g aged feta cheese (or a mix of crumbly sheep cheese and strong brined cheese)
- 2 tbsp extra virgin olive oil
- Dried oregano
π¨βπ³ Instructions
- Prep the Peppers
- Cut around the stem to create a “cap.”
- Remove seeds and core. Shake to clear all remaining seeds.
- Stuff the Cheese
- Break the cheese into small pieces and push into the peppers using your finger until full.
- Seal each one with its cap.
- Grill the Peppers
- Heat a grill pan over high heat for 5 minutes, then reduce to medium.
- Grill the peppers for ~10 minutes per side, until soft and charred.
- If the peppers are large and not fully cooked inside, transfer the pan to a 220Β°C (430Β°F) oven for another 5β10 minutes.
Alternatively, fry them in olive oil until golden and soft on all sides β like they do in Kefalonia.
- Steam & Peel (Optional)
- Place grilled peppers in a bowl and cover with foil.
- After 5 minutes, peel off the skins for a smoother texture. (In Greece, theyβre often served unpeeled β rustic and traditional.)
- Serve
- Arrange on a serving platter.
- Drizzle with olive oil and sprinkle generously with dried oregano.
- Serve warm, or reheat in the oven if needed.
πΏ Serving Suggestions
These peppers pair wonderfully with:
- A Greek-style mezze spread
- Grilled meats or fish
- Crusty bread and a glass of chilled red wine (like Robola or a light Agiorgitiko)
- Horta (boiled greens) or fresh beans in tomato coulis
π Final Thoughts
Every bite of these peppers carries a story β of hospitality, simple abundance, and sun-soaked memories from a Greek island dinner. Whether grilled or fried, they are pure, honest food that captures the spirit of the Mediterranean.