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Mini Zesty Feta Stuffed Peppers
These bite-sized Feta Stuffed Peppers are bursting with spicy, tangy, sweet and zesty flavor. The ultimate vegetarian finger food in 10 mins!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 16 minutes
Servings 6
Calories 195 kcal
Ingredients
Feta filling
- 1 cup Greek feta crumbled
- 1/2 cup sour cream
- 1 clove garlic minced
- 1 lemon zested
- 1/2 lemon juiced
- 2 green chilies or jalapeños minced (optional)
- 1/2 cup mixed herbs chopped ( parsley, oregano and cilantro)
- 2 scallions minced
- 3 tablespoons kalamata Olives minced
- 1 tomato finely chopped (optional, **see note)
- 1/4 teaspoon salt
- black pepper
- 1/4 teaspoon sumac spice (optional)
- 2 tablespoons Zaatar spice blend (optional)
- 1 teaspoon olive oil
For the peppers
- 2 bags mini sweet bell peppers —2 lbs total, tops cut off and any seeds removed
- 1 pinch salt
- 1 teaspoon olive oil
Instructions
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Preheat the broiler to high or the grill.
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On a baking sheet, lay the mini peppers in a single layer. They usually have no seeds, so once the tops are cut off they're ready for the filling.
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Sprinkle a pinch of salt and olive oil over the peppers and toss gently. Keep them always in a single layer.
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For the Feta filling: Mix all the ingredients in a medium-sized bowl.
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Use a teaspoon, place a teaspoon size filling inside each of the mini peppers. Make sure NOT to overfill the peppers.
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Any remaining feta mixture can be stored in the fridge for a week minimum—so long as it has no tomatoes **.
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Place the pan in the broiler over and broil for 5-7 minutes until peppers are charred and tender.
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If grilling, place the pepper on the grill and grill for 3 minutes per side.
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Serve right away or chill in the fridge for up to 3 days.
Recipe Video
Recipe Notes
Tips For Stuffed Mini Peppers
- The feta mixture you can easily adapt to your taste, so add in herbs, add a chopped tomato, leave out the olives and add some olive oil or season with some Zaatar blend spice.
- You can get so much info about Zaatar blend and how to make it in this fabulous Labneh Dip with Zaatar Pistachio Mint Olive Topping recipe!
- You can prepare the feta mixture well ahead of time ( a week or more—but without tomatoes) and store it in an airtight container in the fridge.
- Choose mini peppers that are firm to the touch, have no bruises, and vibrant.
- Chop only the tops to of the pepper to ensure the filling has enough room. Remember, the mini peppers are quite tiny.
- To remove any leftover seeds, simply shake and tap where the cut is.
- The chopstick is a very helpful tool to push the filling fully in peppers.
- This recipe is can be cooked in the oven, or on the grill!
- We enjoy these delicious stuffed mini peppers served hot or cold.
- Try drizzling our luscious Greek Salad Dressing over the grilled peppers, simply the cherry on top!
What to Serve with Stuffed Mini Peppers?
- Chicken Dishes: Chicken Caprese, Chicken Scallopini, Lemon Chicken.
- Meat: Reverse Sear Steak, Ribeye Steak, Lamb Steaks, Best NY Strip Steak
- Seafood: Shrimp Pasta, Butter Poached Lobster, Baked Salmon With Greek Dressing, Tuna Steak Recipe
- Vegetarian: Ultimate Garlic Bread, Spaghetti aglio e olio, Burrata Pasta, Air Fryer Frozen French Fries
How to Store and Reheat Leftovers?
Store leftovers in a airtight container in the fridge for up to 5 days. Its best to enjoy them cold!
Nutrition Facts
Mini Zesty Feta Stuffed Peppers
Amount Per Serving (1 serving)
Calories 195
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 530mg23%
Potassium 578mg17%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 9g10%
Protein 6g12%
Vitamin A 6895IU138%
Vitamin C 240mg291%
Calcium 221mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.