Ingredients
Here’s a breakdown of what goes into these tangy, creamy stuffed mini peppers and why each ingredient matters.
For the Stuffed Mini Sweet Peppers
- 18–20 mini sweet peppers, halved lengthwise and seeds removed — These naturally sweet, colorful peppers form the base of the recipe, offering the perfect vessel for the creamy filling.
- 8 oz feta cheese, crumbled — Adds classic salty, tangy Mediterranean flavor and a slightly crumbly texture to the filling.
- 4 oz cream cheese, softened — Helps bind the filling together, creating a smooth, spreadable, creamy texture.
- ¼ cup grated Parmesan cheese — Adds a salty, nutty, umami-rich depth to the filling.
- 2 cloves garlic, minced — Infuses the filling with bold, aromatic flavor.
- 2 tbsp chopped fresh parsley — Brightens the filling with fresh, herbal flavor.
- 1 tbsp chopped fresh dill — Adds a classic Mediterranean herb note that pairs beautifully with feta.
- 1 tbsp chopped fresh chives — Adds a mild, oniony bite that rounds out the herb blend.
- 1 tsp Italian seasoning — A classic herb blend that ties the filling together.
- ¼ tsp freshly ground black pepper — Adds a subtle, warm bite.
For the Italian Marinade
- ⅓ cup extra virgin olive oil — Forms the rich, flavorful base of the marinade.
- 2 tbsp red wine vinegar — Adds the essential tangy backbone to the marinade.
- 2 tbsp pepperoncini brine — This key ingredient intensifies the tangy pepperoncini flavor throughout the marinade.
- 1 tbsp fresh lemon juice — Adds bright acidity that balances the richness of the filling.
- 2 cloves garlic, thinly sliced — Infuses the marinade with even more aromatic garlic flavor.
- 1 tsp dried oregano — Adds classic Mediterranean herb flavor to the marinade.
- ½ tsp dried basil — Reinforces the fresh herbs in the filling with additional herbal depth.
- ½ tsp crushed red pepper flakes (optional) — For those who enjoy a subtle kick of heat.
- ½ tsp kosher salt — Enhances all the other flavors in the marinade.
- ¼ tsp freshly ground black pepper — Adds a subtle peppery finish.
Optional Add-Ins
This recipe is easy to customize based on your preferences. Consider adding:
- Chopped Kalamata olives (for extra briny depth)
- Sun-dried tomatoes (for a touch of sweetness and umami)
- Toasted pine nuts (for a delicate crunch)
- Fresh basil (for a fragrant, herbal finish)
- Finely diced salami (for a heartier, meatier bite)
- Lemon zest (for extra bright, citrusy aroma)
- Hot honey drizzle (for a sweet-and-spicy finishing touch)
Instructions
This recipe comes together in just a few simple steps, with most of the time spent letting the flavors meld in the refrigerator.
Wash the mini sweet peppers thoroughly. Slice each pepper in half lengthwise and remove the seeds and membranes, leaving the stems attached if desired for a beautiful presentation. Pat the peppers dry with paper towels.
In a medium bowl, combine the feta cheese, cream cheese, Parmesan cheese, garlic, parsley, dill, chives, Italian seasoning, and black pepper. Mix until smooth and creamy.
Using a spoon or piping bag, generously fill each pepper half with the cheese mixture.
Arrange the stuffed peppers in a shallow glass dish or airtight container.
In a small bowl, whisk together the olive oil, red wine vinegar, pepperoncini brine, lemon juice, sliced garlic, oregano, basil, crushed red pepper flakes (if using), kosher salt, and black pepper.
Pour the marinade evenly over the stuffed peppers.
Cover and refrigerate for at least 2–4 hours, preferably overnight, allowing the flavors to fully develop. Turn the peppers gently once or twice while marinating for even flavor.
Serve the stuffed peppers chilled or slightly cool.
- Cook Time: 2–4 hours (overnight recommended)
Nutrition
- Serving Size: 10
- Calories: 180 per serving