Feta-Stuffed Mini Sweet Peppers
These bite-sized Feta Stuffed Peppers are bursting with spicy, tangy, and sweet flavors and are "wicked easy" to make! The ultimate veggie finger food in about 15 minutes!
These are the ingredients that I use in my recipe, but feel free to adapt the feta mixture to your taste. You can add in different herbs or seasonings, as well as omit ingredients that you don’t have or like.
To make the feta stuffing that will be used to fill the peppers, mix all the ingredients in a medium-sized bowl. Then taste and adjust as needed. The feta mixture can be made ahead of time and stored until needed in an airtight container in the refrigerator for up to a week.
To prepare the mini bell peppers to be stuffed, cut the stem ends off the tops and then remove the seeds.
A super easy way to remove the seeds from the cut pepper is to use a fork. Just insert it into the top and rotate, scooping out the seeds as they become loose.
Using a teaspoon, fill the inside of each of the mini peppers with the feta cheese stuffing. Be sure not to overfill because it will just ooze out when cooked. Any remaining feta mixture can be stored in the refrigerator for up to a week.
Grease the stuffed peppers with a little olive oil or pan spray and then season with a sprinkle of salt before cooking.
The stuffed mini peppers can be cooked under a pre-heated broiler set to high. Just place the pan of peppers under the broiler and cook for 5 to 7 minutes until the peppers are charred and tender. If you want to serve the stuffed peppers cold, simply broil them and then keep them in the refrigerator for up to 3 days before serving.
The stuffed mini peppers can also be cooked on a grill! Place the peppers onto the preheated grill and cook for about 3 minutes per side until charred and tender. Serve right away or store in the refrigerator for up to 3 days.
Feta Stuffed Mini Peppers
These bite-sized feta stuffed bell peppers are the ultimate vegetarian finger food and are bursting with spicy, tangy, and sweet flavors! Delicious and "wicked easy" to make!
Ingredients
FETA FILLING
- ½ cup Sour Cream
- 1 cup Feta Cheese, crumbled
- 1 clove Garlic, minced
- 1 each Lemon, zested
- ½ each Lemon, juiced
- ½ cup Mixed Fresh Herbs, chopped (Parsley, cilantro, oregano, etc.)
- 2 each Scallions, minced
- 3 tbsp Kalamata or Greek Olives, pitted and minced
- 1 tsp Olive Oil
- To Taste Salt and Pepper
- 2 tbsp Zaatar Spice Blend (Optional)
- 1 or 2 each Jalapenos, minced (Optional)
PEPPERS
- 2 lbs. Mini Sweet Bell Peppers
- 1 tsp Olive Oil or Pan Spray
- 1 pinch Salt
Instructions
- For the Feta filling, mix all ingredients in a medium-sized bowl. You can easily adapt the filling to your taste by adding more or deleting ingredients as you see fit. The filling can also be made ahead of time and stored until needed in an airtight container in the refrigerator for up to a week.
- To prepare the peppers, wash and then cut the stem end tops off each. Use a fork as needed to insert into the cut pepper and remove the seeds by rotating and scooping.
- Use a teaspoon to stuff each pepper with the filling. Do not overfill as it will just spill out and be lost during cooking.
- Use the olive oil or pan spray to lightly grease the stuffed peppers, and then sprinkle them all with a little salt before cooking.
- The stuffed peppers can be cooked in a variety of ways. You can place them under a preheated broiler for 5 to 7 minutes until they are charred and tender. Or on top of a hot grill, cooking for 3 minutes or so per side. Serve hot right away or chill in the fridge and serve cold. They can be stored cooked in the refrigerator for up to 3 days.
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