Cretan Cheese-Stuffed Peppers (Piperies Yemistes me Tyri)
This Cretan dish combines cheese, sweet roasted peppers, and a touch of smoked meat. These cheese-stuffed Florina peppers are easy to make, satisfying, and perfect as appetizers or a side dish. They capture the essence of Cretan cooking: seasonal produce, some dairy, and minimal fuss.
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Stuffed vegetables are a staple in Greek home cooking, and these Cretan-style, cheese-stuffed peppers—piperies yemistes me tyri—bring together everyday ingredients in a dish that’s both rustic and festive. You can serve them warm out of the oven or at room temperature.
Deeply rooted in Cretan village kitchens, these peppers are a regional favorite across Greece. Florina peppers pair well with cheeses like myzithra (a fresh goat cheese from Crete) or well-mashed feta.
While many traditional Greek stuffed dishes involve rice, herbs, or minced meat, this variation is much simpler and straightforward.
Ricotta Tip
Strain ricotta overnight to obtain a kind of cheese that’s similar to fresh mizithra — perfect for Cretan pies, pastries, or savory fillings. Want to learn more? Check out our full guide: How to Replace Mizithra .
In Crete, variations of this dish are made throughout the year, especially in late summer and early autumn when red Florina peppers—long, sweet, and slightly smoky—are in season.
In this recipe, I blend the cheese with strained Greek yogurt, some chopped parsley, and a little bacon or ham for a savory edge. However, this simple recipe can call for improvisation too: Just open your fridge and see what ingredients you already have that can work!
Once the peppers are cleaned and softened by a quick boil, they’re stuffed with the creamy filling and roasted until golden. The result is comforting and flavorful—sweet and salty, soft and slightly smoky.
Can’t find Florina Peppers?
If you can’t find Florina Peppers, which are long, sweet red peppers native to northern Greece, you can substitute them with other sweet, mild peppers with a similar shape and texture. Good alternatives are red bell peppers, sweet Italian peppers (long and slender like Florina ones), Hungarian sweet peppers, cuvanelle peppers, or pointed Romano peppers.
Aim for peppers with a firm skin and a sweetness that balances the savory filling. Avoid hot peppers unless you want a spicy dish.
How to Prepare the Dish
Start by cutting the peppers. You can cut the peppers in two ways, depending on their size. If they’re large enough, remove the tops entirely, slice them lengthwise into halves, and scoop out the seeds and membranes.
If they’re on the smaller side, slice around the top while leaving a small “hinge” attached—this way, the tops act as natural lids that you can fold back over after filling.
To soften the peppers and bring out their sweetness, blanch them for about 5 minutes in salted boiling water. This step also helps them bake evenly without drying out. Once softened, drain and set them aside to cool slightly.
For the filling, combine crumbled feta or fresh myzithra with strained Greek yogurt in a bowl. Add chopped parsley and mix in finely diced bacon or ham, which adds a savory depth to the filling. Season with salt and freshly ground pepper to taste.
Spoon the mixture into the prepared peppers, but don’t overfill them—the filling will expand slightly in the oven.
Lay the peppers in a baking dish and bake uncovered in a preheated oven at 180°C (350°F) for about 20 minutes, or until the tops are lightly golden and the filling is set.
Serving Suggestions
You can serve the cheese-stuffed peppers warm or at room temperature as a meze or appetizer with a glass of white wine. They also pair well with roasted meats or grilled chicken as a side dish.
>> For a vegetarian version, simply omit the bacon.
This is a well-balanced dish, ideal for casual gatherings or as part of a larger spread at dinner. You can garnish with fresh herbs or a drizzle of olive oil just before serving.
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Cretan Cheese Stuffed Peppers
Ingredients
- 10 long Florina red peppers
- 500 grams mashed feta cheese or Cretan myzithra
- 500 grams Greek yogurt strained
- 2 tbsp fresh parsley chopped
- 6 slices bacon or ham, finely chopped
- salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
Prepare the peppers:
- If they are large, remove the top and cut them in half lengthwise.
- If they are small, slice around the stem and create a hinged lid.
- Blanch the peppers in salted boiling water for 5 minutes, then drain and let cool.
Prepare the filling:
- In a mixing bowl, combine the mashed feta or myzithra, Greek yogurt, parsley, and bacon or ham.
- Season with salt and pepper and mix well.
- Fill the peppers with the cheese mixture using a spoon.
Bake and serve:
- Place the stuffed peppers in a baking dish.
- Bake uncovered in the preheated oven for about 20 minutes, or until the tops of the filling are lightly browned.
- Serve warm as a meze, side dish, or part of a Cretan-style table.
Notes
- Per serving (1 pepper): ~245 calories. This will vary slightly depending on the fat content of the cheese/yogurt and the size of the peppers.
Variations & Tips
- If you prefer a vegetarian version, simply skip the bacon or ham. You can chop and other other herbs to the mixture, including mint or dill.
- For a lighter taste, try replacing half of the feta with ricotta cheese.
- These can be served hot or at room temperature—they hold their shape and flavor well after cooling.
- Leftovers can be refrigerated for up to 3 days and reheated in a low oven.
There you have it, a very Cretan dish made with simple, seasonal ingredients prepared to highlight their natural flavor.
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Cretan Cheese-Suffed Peppers
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
