Description
Mediterranean Stuffed Mini Peppers are a delightful and savory appetizer featuring colorful mini bell peppers filled with a creamy mixture of feta cheese, cream cheese, olives, sun-dried tomatoes, and fresh herbs. Baked to perfection, these bite-sized treats offer a flavorful Mediterranean twist that’s perfect for parties, snacks, or light meals.
Ingredients
Scale
Vegetables
- 12 mini bell peppers
Cheese & Dairy
- 1 cup feta cheese, crumbled
- 1/2 cup cream cheese, softened
Other Ingredients
- 1/4 cup olives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking the stuffed peppers.
- Prepare the Peppers: Cut each mini bell pepper in half lengthwise and carefully remove all seeds to create a cavity for the filling.
- Make the Filling: In a mixing bowl, combine the crumbled feta cheese, softened cream cheese, chopped olives, sun-dried tomatoes, fresh parsley, garlic powder, and black pepper. Mix thoroughly until well blended.
- Stuff the Peppers: Spoon the cheese mixture into each pepper half, filling them generously but neatly.
- Arrange on Baking Sheet: Place the stuffed mini peppers on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake the Peppers: Bake in the preheated oven for about 20 minutes or until the peppers are tender and the cheese filling is warmed through.
- Cool and Serve: Remove the baking sheet from the oven and let the stuffed peppers cool slightly to enhance flavors and make them easier to handle before serving.
Notes
- You can substitute cream cheese with Greek yogurt for a lighter filling.
- Feel free to add chopped fresh basil or oregano for an extra herbal note.
- To make the recipe vegan, use plant-based cheeses and omit the feta.
- Serve warm or at room temperature as an appetizer or side dish.
- Make ahead by stuffing the peppers and refrigerating them, then baking just before serving.
