Crispy Herb Stuffed Peppers
Halved bell peppers stuffed with crispy breadcrumbs, feta, and herbs, then roasted until charred. A Mediterranean weeknight dinner that feels restaurant-worthy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 whole bell peppers (red or yellow), halved and seeded
- ¾ cup panko breadcrumbs
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley and dill, chopped
- 1 whole lemon (zested + juiced)
- ¾ cup cherry tomatoes, halved
- 3 tbsp olive oil
Instructions
- 1
Heat oven to 425°F. Place pepper halves on a sheet pan and drizzle with 1 tbsp olive oil, salt, and pepper.
- 2
In a bowl, combine panko, feta, parsley, dill, lemon zest, and remaining 2 tbsp olive oil until breadcrumbs look moistened and clumpy.
- 3
Divide cherry tomatoes among pepper halves, then top each with the breadcrumb mixture, pressing gently so it sticks.
- 4
Roast for 15 minutes until pepper edges char and breadcrumb topping turns golden brown and crispy.
- 5
Squeeze lemon juice over the top and serve hot straight from the pan.
Tools you’ll need
- sheet pan
- small bowl
- oven
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