Banana Peppers Stuffed with Cheese (Greek-Style Meze)

Happy New Year.
This is the first recipe of 2026, and let’s hope this year brings health, happiness, justice, and, dare I say it, some peace at last. Between us, the first ten days already feel like a dystopian TV series, so I really can’t , and basically deny to imagine – what’s next.

Since life feels heavy lately, this recipe isn’t. It’s easy, comforting, cheap and simple. Banana peppers (in Greece we call them kerato, “horn peppers,” because, well, look at them) are roasted until soft and glossy, then stuffed with cheese and finished with olive oil and herbs.

It’s also a very practical recipe. If your fridge is still full of leftover holiday cheeses, this is your sign to use them.

The recipe calls for kaseri (a greek cheese that melts like mozzarella), graviera (the Greek gruyere) and manouri, a soft creamy cheese that could be replaced by anthotiro or by mixing feta with ricotta to break down the saltiness, but feel free to substitute with any leftovers you have in your fridge.

You are going to love this recipe since it requires minimal prep, has no complicated techniques, is cheap, flexible, and fridge-friendly, works as a meze, appetizer, or lazy dinner side and is a aturally vegetarian and easily adaptable recipe.

Greek kitchens rarely follow fixed recipes. Dishes like this exist because someone looked into the fridge, sighed, and made it work. Leftover cheese, a few peppers, olive oil, herbs—that’s real Greek cooking. And honestly? That feels like the right energy for 2026.

Tips for Best Results

• Don’t overbake the cheese. You want it soft and melty.
• Peeling is optional. Peeled peppers look neater, unpeeled peppers taste more rustic. Choose your thing.
• Go easy on salt. Cheese has plenty.
• Serve warm, not hot. Flavors come through better once they calm down.

Cheese Substitutions (Use Whatever You Have)

Please, use your leftovers.

• No kaseri? Use mozzarella, gouda, edam, provolone, scamorza etc. , something that melts.
• No graviera? Use pecorino or mild parmesan or gruyere.
• No manouri? Use ricotta, anthotyro, or feta mixed with ricotta
• Howeve avoid very strong blue cheeses, a little bit is ok, too much and this is the only thing you are going to taste.

How to Serve

• As a meze with bread and olives
• Alongside grilled meat or fish
• With a simple green salad for a light meal
• Next to ouzo, tsipouro, or a dry white wine

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Warm gently in the oven at 180°C or in a pan and please avoid the microwave.
• Not freezer-friendly. Just eat them in time.

Frequently Asked Questions

Are banana peppers spicy? No. They’re mild and slightly sweet.

Can I make this ahead? Yes. Roast the peppers in advance and stuff them just before the final bake.

Can I skip the yogurt? You can, but it adds creaminess and keeps the cheese from drying out.

Is this traditionally Greek? Stuffed peppers are deeply Greek. This specific version is more home-kitchen logic than strict tradition—which is exactly how most Greek food actually works.

Can I make them vegan? Of course, just skip the cheese. Finish the peppers with olive oil and plenty of vinegar. That’s the old-school Greek way.

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