Ingredients
Here’s a breakdown of what goes into these creamy, tangy stuffed mini peppers and why each ingredient matters.
For the Mini Peppers
- 12–14 mini sweet peppers — These naturally sweet, colorful peppers form the base of the recipe, offering the perfect vessel for the creamy filling.
- 6 oz (170 g) feta cheese, crumbled — Adds classic salty, tangy Mediterranean flavor and a slightly crumbly texture to the filling.
- 4 oz (115 g) cream cheese, softened — Helps bind the filling together, creating a smooth, spreadable, creamy texture.
- ⅓ cup Kalamata olives, pitted and finely chopped — Adds rich, briny flavor characteristic of Mediterranean cuisine.
- 2 tbsp extra-virgin olive oil — Adds richness and a distinctly Mediterranean flavor to the filling.
- 1 garlic clove, finely minced — Infuses the filling with bold, aromatic flavor.
- 1 tbsp fresh lemon juice — Adds bright acidity that balances the richness of the cheeses.
- 1 tsp finely grated lemon zest — Adds bright, aromatic citrus flavor throughout the filling.
- 1 tbsp fresh parsley, finely chopped — Brightens the filling with fresh, herbal flavor.
- 1 tbsp fresh dill, finely chopped — Adds a classic Mediterranean herb note that pairs beautifully with feta.
- ½ tsp dried oregano — Adds earthy, aromatic depth typical of Mediterranean cooking.
- ¼ tsp freshly ground black pepper — Adds a subtle, warm bite.
- ¼ tsp fine sea salt, or to taste — Enhances all the other flavors; taste before adding more, since the feta and olives already contribute plenty of saltiness.
For Finishing
- 1 tbsp extra-virgin olive oil — A finishing drizzle that adds richness and a beautiful glossy sheen.
- 1 tbsp finely chopped Kalamata olives — Reinforces the briny olive flavor as a garnish.
- Fresh parsley or dill — Adds a fresh, colorful garnish.
- Crumbled feta — For an extra dose of tangy, cheesy flavor.
- Fresh lemon zest — Adds a final pop of bright, citrusy aroma.
- Red pepper flakes, optional — For those who want a gentle kick of heat.
Instructions
This recipe comes together in a series of simple steps, with the flexibility to serve chilled or warm. Here’s exactly how to make it.
Wash the mini sweet peppers thoroughly. Pat them completely dry. Slice each pepper in half lengthwise. Remove the stems, seeds, and inner membranes. Arrange the pepper halves cut-side up on a parchment-lined tray or serving platter.
Place the softened cream cheese and crumbled feta in a medium mixing bowl. Mash together with a fork until creamy and mostly smooth. For an extra-smooth filling, beat with a hand mixer for approximately 1–2 minutes.
Add the chopped Kalamata olives, olive oil, minced garlic, lemon juice, lemon zest, parsley, dill, oregano, and black pepper. Mix thoroughly until the ingredients are evenly distributed. Taste before adding salt, because the feta and olives can already provide plenty of saltiness.
Cover the bowl and refrigerate for approximately 20–30 minutes. Chilling helps firm the filling and makes it easier to pipe neatly into the peppers.
Transfer the feta mixture to a piping bag. Alternatively, use a zip-top bag with one corner snipped off. Pipe the filling generously into each mini pepper half. You can also spoon the filling directly into the peppers and smooth the tops with the back of a spoon.
For a crisp, refreshing appetizer, refrigerate the filled peppers for approximately 30 minutes before serving. This allows the flavors to meld while keeping the peppers crunchy.
If you prefer them warm, preheat the oven to 375°F (190°C). Arrange the stuffed peppers on a parchment-lined baking sheet. Bake for approximately 12–15 minutes, until the filling is warm and lightly golden around the edges. Avoid overbaking so the peppers retain some texture.
Drizzle the stuffed peppers with a little extra-virgin olive oil. Scatter finely chopped Kalamata olives over the top. Finish with fresh parsley or dill, a little crumbled feta, and finely grated lemon zest. Add a pinch of red pepper flakes for a gentle kick.
Arrange the stuffed peppers on a beautiful serving platter. Serve with lemon wedges and additional olives. They can be enjoyed immediately or kept chilled until ready to serve.