This baked feta with peppers recipe is a simple, classic Greek appetizer perfect for dinner parties and special occasions. Ready in under an hour, this keto-friendly baked feta without pasta is filled with peppers, onions, and spaghetti squash.
If you’re looking for a new, healthy appetizer the whole family will love, this quick and easy baked feta with peppers is for you. Similar to traditional baked feta pasta, without the pasta, this simple appetizer is filled with peppers, onions, and spaghetti squash, then topped with a brick of fresh feta cheese. Spend just 15 minutes of prep time, then let your baked feta with veggies cook to perfection in 30 minutes.
Ingredients for baked feta with peppers
Stuffed with delicious, fresh vegetables including red onion, red and yellow peppers, and spaghetti squash, this simple baked feta recipe requires only a few basic ingredients. Grab an 8-ounce block of feta, dice your veggies, then season with garlic, crushed red pepper flakes, and oregano.
Looking for more pasta recipes for your low carb lifestyle? Check out this spinach pesto lasagna made with almond flour noodles!
How to make baked feta with peppers
Step 1: Cook the spaghetti squash.
- To cook spaghetti squash in the Instant Pot: First slice the spaghetti squash in half the “short way” – not horizontally. Then discard the seeds by removing them with a spoon. Next add the steamer insert to the bottom of the Instant Pot, plus 1 cup of water. After that, add the two spaghetti squash halves and pressure cook on high for 7 minutes (with top dial moved to “seal”). Once cooking is complete, move vent dial to “release” to quickly release the pressure. Finally, once the steam stops, remove spaghetti squash from the Instant Pot.
- To cook spaghetti squash in the oven: First preheat the oven to 400 degrees F. Then slice the squash in half horizontally (it’s easier to cook this way in the oven). Next discard the seeds by removing them with a spoon. After that, brush the inside of the spaghetti squash with about 1 teaspoon of olive oil on the inside of each half, then add it to a parchment paper lined baking tray face-down. Next, poke holes in the “skin” of the squash with a fork to help steam release as it roasts for 30-40 minutes in the oven. Finally, when the inside easily pulls apart with a fork, it is done.
Let your spaghetti squash cool for a few minutes after cooking, then use a fork to pull out the strands, like spaghetti, and collect them in a large bowl. Set aside.
Step 2: Prep and season veggies.
Now preheat the oven to 400 degrees F. Next add the block of feta to the center of a large baking dish.
Then add the red onion, red pepper, yellow pepper, and garlic around the feta. After that, drizzle olive oil on top, then sprinkle the crushed red pepper flakes, dried oregano, salt, and black pepper all over feta and vegetables.
Finally, gently toss the vegetables around the feta block with a spoon to lightly coat them with seasonings and olive oil.
Step 3: Baked feta and veggies.
At this point, roast for 20-30 minutes or until the vegetables are roasted and the feta is creamy and starting to brown.
Step 4: Garnish and serve.
Now remove the baked feta with peppers from the oven and serve it immediately. I like to first add a cup of spaghetti squash to a plate, then spoon the baked feta and vegetable mixture on top. Sprinkle with fresh herbs as a garnish for an extra personal touch!
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FAQs
What kind of baking dish should I use?
A circle cake dish or oval baking dish is perfect. Make sure the dish is deep enough for all of your ingredients – be sure not to overfill before baking.
How do you store leftover feta?
The best way to store a block of feta cheese is to wrap it tightly in plastic wrap, then refrigerate. However, after mixing it with the veggies in this recipe, simply place your leftovers in an air-tight container and store. When refrigerated and properly stored, your baked feta with vegetables should keep for 2-3 days.
Final tips for making baked feta with peppers
- Customize your add-ins. Baked feta goes well with so many different veggies! If you’re looking to change things up from simple peppers, you can also add chickpeas, lemon slices, zucchini or any of your other favorite fresh ingredients.
- Don’t forget the bread! If you’re not trying to stay low-carb, you can always serve your baked feta with peppers with warm pita bread, naan, or your favorite store-bought crackers.
- Make this baked feta ahead. Plan ahead and prep this dish before serving to save time. Simply place all of your ingredients into a baking dish, cover with plastic wrap and refrigerate. Then, when you’re ready to serve, pop your pre-prepared baked feta with peppers appetizer into the oven.
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The perfect condiment makes the meal
Anyone who knows me, knows I’m a true believer in pairing the perfect condiment with a meal to make it feel “complete”. For real — I’ll order a dish at a restaurant just because I’m excited to try the sauce or dressing.
Here are some of my favorite kitchen supplies for making sauces on the fly:
- Shun chef’s knife
- Nice olive oil
- Mandoline
- A finishing salt, like Jacobsen’s black garlic sea salt
- Bamboo cutting boards
- Pyrex glass mixing bowls with lids
- Aerogarden for having fresh herbs on hand
- Mini mason jars for storing dressings in the fridge
Inspire the inner home chef in you. Grab a copy of my free Sous Vide Beginners ebook and free cooking with herbs ebook.
Baked Feta With Peppers, Onions, And Spaghetti Squash Recipe | Sip Bite Go
Ingredients
- 1 spaghetti squash sliced in half, seeds removed
- 8 oz feta block
- ¼ red onion medium, diced
- ½ red pepper medium, diced
- ½ yellow pepper medium, diced
- 1 tbsp garlic minced
- ½ tsp crushed red pepper flakes
- ¼ tsp oregano dried
- ½ tsp salt
- ¼ tsp black pepper fresh cracked
- ½ cup olive oil
- parsley or basil fresh, chopped
Instructions
- Cook the spaghetti squash.To cook spaghetti squash in the instant pot: Slice squash in half the “short way” – not horizontally. Discard seeds by removing them with a spoon. Add the steamer insert to the bottom of the instant pot, plus 1 cup of water Add the two spaghetti squash halves and pressure cook on high for 7 minutes (with top dial moved to “seal”). Once cooking is complete, move vent dial to “release” to quickly release the pressure. Once steam stops, remove squash from Instant Pot.To cook spaghetti squash in the oven: Preheat oven to 400 degrees F. Slice squash in half horizontally (it’s easier to cook this way in the oven). Discard seeds by removing them with a spoon. Brush inside of spaghetti squash with ~ 1 tsp olive oil on the inside of each half, then add it to a parchment paper lined baking tray face-down. Poke holes in the “skin” of the squash with a fork to help steam release as it roasts for 30-40 minutes in the oven. When the inside easily pulls apart with a fork, it is done.Let spaghetti squash cool for a few minutes, then use a fork to pull out the strands, like spaghetti, and collect them in a large bowl. Set aside.
- Preheat the oven to 400 degrees F. Add the block of feta to the center of a large baking dish (a circle cake dish or oval baking dish is perfect). Add the red onion, red pepper, yellow pepper, and garlic around the feta. Drizzle olive oil on top, then sprinkle the crushed red pepper flakes, dried oregano, salt, and black pepper all over feta and vegetables. Gently toss the vegetables around the feta block with a spoon to lightly coat them with seasonings and olive oil.
- Roast for 20-30 minutes or until vegetables are roasted and feta is creamy and starting to brown.
- Remove baked feta mixture from the oven and immediately serve it. To do this, add a cup of spaghetti squash to a plate, then spoon the baked feta and vegetable mixture on top. Sprinkle with fresh herbs.
Video
Notes
- Customize your add-ins. Baked feta goes well with so many different veggies! If you’re looking to change things up from simple peppers, you can also add chickpeas, lemon slices, zucchini or any of your other favorite fresh ingredients.
- Don’t forget the bread! If you’re not trying to stay low-carb, you can always serve your baked feta with peppers with warm pita bread, naan, or your favorite store-bought crackers.
- Make this baked feta ahead. Plan ahead and prep this dish before serving to save time. Simply place all of your ingredients into a baking dish, cover with plastic wrap and refrigerate. Then, when you’re ready to serve, pop your pre-prepared baked feta with peppers appetizer into the oven.
This was great. Will be baking feta using it again.
The recipe calls for 1/2 cup of olive oil. I do not see where it belongs in the recipe. It is quite a bit of oil for such a recipe full of vegetables. For those of us who are on WW, it makes the recipe not WW friendly. How can this be tweaked?
Hey Barbara, it’s in step 2. The olive oil is used to roast the veggies. I don’t have a specific WW friendly baked feta recipe, but this recipe without pasta does help lighten it up. Let me know if you find a good alternative, I’m interested to hear.
Have a wonderful and delicious day!
Jenna