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Greek Feta Stuffed Peppers

Greek Feta Stuffed Peppers

with Bulgur and Avocado Salad

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These home roasted peppers are stuffed with tangy feta, served with bulgur and a super-nutritious avocado salad. Celebrating the wonderful cuisine of Greece, this meal features flavours typical to the Mediterranean - oregano, chilli, garlic and lemon. This easy to prepare bulgur is accompanied by a zingy avocado salad which is full of healthy fats. Tasty hot, warm and cold – even makes a great packed lunch the next day!

Allergens:CelerySulphitesCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

¾ cup(s)

Bulgur Wheat

(ContainsCereals containing Gluten)

1 unit(s)

Red Pepper

1 tsp

Red Chilli

1 unit(s)

Garlic Clove

1 unit(s)


1 block(s)

Feta Cheese


½ tbsp

Dried Oregano

1.5 tbsp

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 punnet(s)

Cherry Tomatoes

1 unit(s)


2 unit(s)

Spring Onion

1 bag(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2246.808 kJ
Energy (kcal)537 kcal
Fat25.0 g
of which saturates9.0 g
Carbohydrate64 g
of which sugars0.0 g
Protein18 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Bring 700ml of water to boil in a pot and add half the stock pot. Stir to dissolve and then add the bulgur wheat. Take the pot off the heat, cover and leave to stand for 25 mins or until the water has completely soaked into the wheat.


Meanwhile, cut the pepper in half and cut out the core. Place on a baking tray and roast for 7 mins in the oven, until softened.


Finely chop the red chilli and peel and finely chop the garlic. Add these to a medium-sized bowl (the amount you add depends on how spicy you like things!). Grate the zest of the lemon and add this to the mix, along with the juice of a half of the lemon. Tip: When zesting, only remove the yellow zest, not the white underneath - it’s very bitter! Crumble in the feta and season with the oregano and a few good grinds of black pepper.


The peppers should be about ready now, so remove from the oven and spoon in the feta mixture. Sprinkle 3/4 tbsp of breadcrumbs over each pepper. Return these to the oven and bake for another 10 mins.


While the peppers are baking prepare the salad. Chop your cherry tomatoes in half. Carefully cut a grid pattern in the avocados flesh without cutting through the skin (or your hand!) and use a tbsp to scoop it into the salad. Tip: To prepare the avocado, cut around the stone lengthways. Twist the cut halves of the avocado to separate. Lightly tap the knife into the stone to get a hold of it and twist the knife to remove it. Finely slice the spring onions and set aside. Mix the tomatoes together with the avocado and the rocket in a bowl.


Once the bulgur wheat has absorbed all the water, fluff with a fork and mix in your spring onions.


When everything is ready to serve, dress the salad. Squeeze over the juice of the remaining half lemon, add 1 tbsp of olive oil and season with 1/2 tsp of salt and a good grind of black pepper.Tip: The acid in the lemon juice stops the avocado from going brown and adds an extra dose of vitamin C.


If you haven’t already, take your peppers out of the oven and serve on top of a generous heap of bulgur wheat alongside the salad.