These melt in your mouth sweet banana peppers are filled with Feta, ricotta, basil and parsley- the perfect entree, side or mezze! 


  • 6 x sweet banana peppers
  • 1 x cup Feta cheese, crumbled
  • 1 x cup ricotta cheese, crumbled
  • 2 x tablespoons fresh basil, chopped
  • 2 x tablespoons fresh parsley, chopped
  • 2 x tablespoons semolina
  • cracked pepper to taste
  • 2 x tablespoons olive oil, extra for drizzling


  • Wash and cut off the top ends of peppers. Take seeds out and set aside. 
  • Add Feta, ricotta, basil, parsley, semolina, pepper and oil in a bowl and mix with wooden spoon, till well combined.
  • Using a tablespoon, stuff each pepper with cheese mixture and lay flat on a baking paper lined tray.
  • Drizzle lightly with olive oil and place in 180 degrees (preheated oven) and bake for 25 minutes, or till peppers are cooked and cheese is completely soft. 
  • Best served while still warm. 

*Recipe and Image by IN+SIGHTS GREECE 


Penny Zalalas

Executive Editor

At the age of 18, when starting her university degree in Media & Culture, Penny was offered her first role in the industry and began her career at Rupert Murdoch’s News Limited. Since then she has worked as a journalist & editor in both print & online publications, bringing with her 20 + years of experience in magazines. Her utter love for Greece, plus a constant urge to create, innovate & inspire is what led her to launch IN+SIGHTS GREECE.