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This cheesy peas with sun-dried tomatoes is plated in a beige bowl with two small handles left and right. Peas, sun-dried tomatoes cherry tomatoes and mozzarella cheese are the stars of this dish.

Cheesy Peas with Sun‑Dried Tomatoes

Written by Published on Updated on June 17, 2026 in Plant based

 

Hello everyone,

There are day,s when you open the fridge, see a bag of peas, a jar of sun‑dried tomatoes, and a piece of cheese. And suddenly the idea of a cozy Mediterranean dish appears out of nowhere. This Cheesy Peas with Sun-Dried Tomatoes recipe is so simple, yet oh my gosh, so full of flavor.

Peas are one of those ingredients you either like or don’t. They’re sweet and unique in their own way, but they often get pushed aside as a “side dish vegetable.” In Greek home cooking, though, peas are treated with a lot more love. We simmer them with tomatoes, herbs, olive oil, and sometimes even potatoes. They become a full meal, that’s comforting and warm. This version keeps that same spirit but adds a richer, more modern twist with melted cheese and sun‑dried tomatoes.

The sun‑dried tomatoes bring a deep, tangy sweetness that balances the peas perfectly. They melt slightly into the sauce, giving it that slow‑cooked flavor without the hours of simmering. And then comes the cheese, but here’s the thing: if you are not a cheese lover, please leave the cheese out.  Believe me, the taste is still amazing.  But for those cheese lovers out there like me, this part transforms this dish from “simple peas” into something creamy, cozy, and irresistible. Whether you use Mozzarella, Parmesan, or Greek graviera, the cheese melts into the sauce and creates a silky, savory finish that coats every spoonful.

What I love most about this recipe is how quickly it comes together. It looks like a dish that took effort, but it’s actually perfect for busy days. You can serve it as a main dish with crusty bread, spoon it over rice, or pair it with chicken or fish.

This Cheesy Peas with Sun-Dried Tomatoes recipe is Mediterranean comfort food at its best.  Simple ingredients, warm flavors, and a dish that feels like home.  Maybe you would like to try out this easy meze recipe: https://foodzesty.com/spicy-feta-cheese-and-vegetable-bake/

Wishing everyone a wonderful morning/afternoon/evening!! 🙂

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This cheesy peas with sun-dried tomatoes is plated in a beige bowl with two small handles left and right. Peas, sun-dried tomatoes cherry tomatoes and mozzarella cheese are the stars of this dish.

Cheesy Peas with Sun-Dried Tomatoes

foodzesty
A cozy Mediterranean dish made with sweet peas simmered in a light tomato base, enriched with tangy sun‑dried tomatoes, and finished with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Greek
Servings 4 servings

Ingredients
  

  • 12 cups peas frozen
  • 1 ½ onions finely chopped
  • ¾ cup sun-dried tomatoes
  • ¾ cup cherry tomatoes cut in half
  • ½ tbsp tomato paste
  • 1 ½ cups mini mozzarella balls
  • 1 ½ tbsp oregano fresh or dry
  • ½ cup olive oil
  • 5 tbsp oil from the sun-dried tomatoes

Instructions
 

  • Preheat the oven to 180℃.
  • Sauté the finely chopped 1 ½ onions in a large pan.
  • Add the 12 cups peas, ¾ cup sun-dried tomatoes, ¾ cup cherry tomatoes, 1 ½ tbsp oregano, ½ cup olive oil , 5 tbsp oil from the sun-dried tomatoess to the pan and continue stirring for 15 minutes.
  • Transfer the mixture into a baking pan, and stir in the ½ tbsp tomato paste.
  • Place 1 ½ cups mini mozzarella balls around the pan.
  • Bake for 30 minutes until the cheese has melted and the sauce has slightly thickened.
Keyword cheesy peas, Mediterranean peas recipe, sun-dried tomatoes

KALI SAS OREXI!! 🙂

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

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