Cheese-Stuffed Chiles

Side Dishes

Cheese-Stuffed Chiles

A Greek dinner deserves a side of cheese-stuffed chiles — also loaded with the staples of Greek cuisine, like kasseri and feta cheeses, kalamata olives, and sun-dried tomatoes.


6 servings

Total Time

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Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit. Brush grill grate with oil.

Combine kasseri, feta, almonds, olives, onion, tomatoes, zest, and lemon juice; season with pepper.

Cut each chile lengthwise from stem to tip with a paring knife, then cut across the top (stem end) of the first cut to make a “T.” Spread the flaps open; remove as many seeds and veins as possible.

Spoon about ½ cup cheese mixture into each chile.

Grill chiles over indirect heat, covered, until chiles are crisptender and cheese is melted, 1215 minutes. Let stand 2 minutes; tip to drain excess liquid before serving.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 284

% Daily Value*

Total Fat 23g 35%

Saturated Fat 12g 60%

Cholesterol 62mg 20%

Sodium 760mg 31%

Carbs 8g 2%

Fiber 3g 12%

Protein 14g

*Percent Daily Values are based on a 2,000 calorie diet.

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