Go Back
Grilled feta stuffed peppers with charred edges and golden bubbly filling on a floral plate
Print Recipe

Foolproof Grilled Feta Stuffed Peppers

Smoky grilled mini peppers stuffed with a creamy feta filling, charred on the grill until bubbly and golden.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 165kcal

Ingredients

For the peppers:

  • 16 mini sweet peppers (about 1 lb / 450g), halved lengthwise and seeded
  • 2 tablespoon olive oil, divided
  • 1/4 teaspoon kosher salt

For the feta filling:

  • 4 oz block feta, crumbled
  • 4 oz cream cheese, softened to room temperature
  • 1 clove garlic, minced
  • 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried)
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon black pepper

For finishing:

  • 1 tablespoon honey (optional)
  • Fresh oregano or parsley, chopped, for garnish
  • Flaky salt, to taste

Instructions

  • Preheat a gas or charcoal grill to medium-high (about 400°F). Let the cream cheese sit out for at least 20 minutes so it's fully softened before mixing.
  • Halve each mini pepper lengthwise through the stem and use a paring knife to scrape out the seeds and white membrane. Leave the stems on.
  • In a bowl, mash the softened cream cheese with a fork until smooth. Fold in the crumbled feta, minced garlic, lemon zest, oregano, and black pepper. Mix until combined but still slightly textured.
  • Spoon or pipe the filling into each pepper half, mounding it slightly above the rim.
  • Brush the pepper skins lightly with 1 tablespoon olive oil and season with kosher salt.
  • Arrange the peppers filling-side up on a grill tray or oiled grates. Close the lid and grill over medium-high heat for 8–10 minutes, until the pepper skins are blistered and the filling looks glossy and slightly puffed.
  • Remove from the grill as soon as the filling turns golden at the edges. Drizzle with honey if using, scatter with fresh oregano, and serve warm.

Notes

  • Use block feta packed in brine, not pre-crumbled feta from a tub — it holds less moisture and prevents a watery filling.
  • The filling can be mixed up to a day ahead and stored covered in the fridge; bring it close to room temperature before filling the peppers.
  • If your grill regularly runs above 450°F, move the peppers to indirect heat for the last few minutes to prevent scorching before the filling melts through.
  • Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 6–8 minutes.
  • Freezing is not recommended — the pepper walls turn watery and the filling separates once thawed.
  • For a milder, creamier version, substitute goat cheese for the feta.
  • Bell peppers can be used in place of mini sweet peppers; cut into quarters instead of halves and add 2–3 extra minutes on the grill.