Albanian Baked Peppers with Tomatoes and Feta

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A rustic Albanian baked pepper dish from the Elbasan region, featuring tender green peppers filled with a savory tomato, onion, and feta mixture. The peppers soften in the oven while the feta melts into the tomato base for a comforting, Mediterranean-style main or side.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 8 gSugar
• 13 gProtein
• 640 mgSodium
• 480 mgPotassium
• 240 mgCalcium
• 2 mgIron
• 95 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the peppers and filling

• 4 large green bell peppers (about 600 g), halved and seeded
• 3 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 4 ripe medium tomatoes (about 450 g), grated and skins discarded
• 200 g feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley

For finishing

• 2 tbsp crumbled feta for topping
• 1 tbsp olive oil for drizzling
• Fresh parsley for garnish

Directions

1. Preheat the oven to 190°C (375°F) and lightly oil a 9×13-inch baking dish. Arrange the halved peppers cut-side up in the dish and set aside.
2. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes, then stir in the garlic and cook 30 seconds more until fragrant.
3. Add the grated tomatoes to the skillet along with the salt and pepper. Simmer for 8 to 10 minutes, until the mixture thickens and reduces slightly. Remove from the heat and let cool for 5 minutes.
4. Stir the crumbled feta, beaten eggs, and chopped parsley into the tomato mixture until evenly combined. Taste and adjust seasoning.
5. Spoon the tomato-feta filling generously into each pepper half, mounding it slightly. Sprinkle the reserved feta over the top and drizzle lightly with olive oil.
6. Cover the dish tightly with aluminum foil and bake for 25 minutes, until the peppers are nearly tender. Remove the foil and bake another 10 to 15 minutes, until the peppers are fully softened and the filling is golden and bubbly at the edges.
7. Let the dish rest for 5 minutes to set the filling, then garnish with fresh parsley and serve warm with crusty bread or a simple green salad.

Cook’s Notes

• Use long, thin Albanian-style green frying peppers (spec or similar) when available for a more traditional texture and slightly smoky flavor.
• For a richer version, add 2 tablespoons of plain Greek yogurt to the filling before baking; it softens the feta and gives a creamier finish.
• Grating the tomatoes (rather than chopping) creates a smoother sauce that clings better to the peppers without releasing excess water.
• Leftovers keep well covered in the refrigerator for up to 3 days and reheat gently in a 160°C oven to preserve the filling's texture.
• Serve as a main with crusty bread and a cucumber-yogurt salad, or as a side alongside grilled lamb or chicken.

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