Mini Bell Peppers with Feta (Print Version)

Vibrant mini bell peppers stuffed with a creamy feta and herb blend, ideal for fresh appetizers.

# What You Need:

→ Vegetables

01 - 10 mini bell peppers, assorted colors

→ Filling

02 - 5 oz crumbled feta cheese
03 - 1/4 cup softened cream cheese
04 - 2 tablespoons plain Greek yogurt
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped (optional)
07 - 1 small garlic clove, minced
08 - 1/2 teaspoon lemon zest
09 - 1 tablespoon fresh lemon juice
10 - Freshly ground black pepper, to taste
11 - Pinch of salt, optional

→ Garnish

12 - 1 tablespoon extra virgin olive oil
13 - 1 teaspoon fresh chives or parsley, finely chopped

# How To Make:

01 - Slice each mini bell pepper lengthwise in half. Remove seeds and membranes, ensuring stems remain intact if preferred for presentation.
02 - In a medium bowl, mash together the feta, cream cheese, and Greek yogurt until the mixture is mostly smooth.
03 - Fold in parsley, dill (if using), minced garlic, lemon zest, lemon juice, and black pepper. Adjust seasoning with salt if necessary.
04 - Spoon or pipe the feta mixture generously into each pepper half.
05 - Arrange the filled pepper halves on a serving platter. Drizzle with olive oil and sprinkle with chives or extra parsley before serving.

# Expert Advice:

01 -
  • Fresh and vibrant flavors
  • Easy to prepare and serve
02 -
  • Contains dairy products including feta and cream cheese
  • Can be customized with sun-dried tomatoes or olives
03 -
  • Keep the pepper stems intact for an attractive presentation
  • Use a piping bag for easier filling and a neater look
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