by Mahy, Updated 12 Comments
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These bite-sized Feta Stuffed Peppers are bursting with spicy, tangy, sweet and zesty flavor. This delicious Mediterranean-style vegetarian finger food is ready in just 10 mins!
A mixture of zesty, tangy, spicy and herb loaded feta cheese is stuffed into mini colored bell peppers to create this Stuffed Bell Peppers Recipe.
The peppers are then broiled for a char flavor which perfectly compliments the freshness of these stuffed peppers. Super easy appetizer or finger food that you can make way ahead of time. Sweet, salty, tangy, spicy, slightly crunchy and ultra refreshing!
Speaking of zesty feta, have you tried thisWhipped Feta? Life changing!!! And thisTomato Salad is another feta based salad you can’t miss!
STUFFED PEPPERS
When it comes to appetizers, the simpler the better.
So if you’re planning a party of potluck, always chose easy appetizers you can prepare ahead of time to make your day less stressful.
That’s not to say you’re skimping on any flavors with these vegetarian stuffed peppers. It’s more of the “Work Smart not Work Hard” motto.
These stuffed peppers are great for Game Day, potluck and even the BBQ! Since they’re easily and perfectly made on the grill, don’t miss out on them!
Those mini colored peppers are so incredibly sweet and tender. They cook in a blink and they still keep their shape even if for any reason you overcooked them.
Here’s the video to make these in a snap!!
HOW TO MAKE STUFFED PEPPERS
The feta stuffing is what I have to talk about. Put aside the fact that I adore Feta and Greek food. Let’s forget about my affinity for Turkish flavors from a Turkish grandma, and everything else personal.
This zesty feta filling I use for the stuffed peppers is delicious just eaten by the spoon!
It’s basically crumbled Greek feta cheese, mixed with lemon zest and a touch of lemon juice, sour cream, and a hint of garlic.
You’ll also need some Zaatar, chopped green chillies, plenty of fresh chopped herbs, scallions, and chopped kalamata olives. A touch of Sumac spice (optional but so very worth it!!) and it’s ready!
Pure lush.
These stuffed bell peppers can be grilled, baked or broiled, or frankly left raw and crunchy as is.
I prefer a nice char flavor on my stuffed peppers, so when it’s BBQ season, I throw them on the grill for 3 minutes per side and when it’s freezing cold like today, I broil them for 5-6 minutes.
Either way, they’re done within minutes!
STUFFED BELL PEPPERS TIPS
- 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 Toppingrecipe!
- 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.
- Want to serve these peppers cold? Simply broil them and keep them in the fridge for up to 3 days before serving. They’re just as good!
EASY APPETIZERS
Best Feta Cucumber Salad Bites
Pistachio Fried Caprese Bites,
Mini Cheese Ball Recipe Bites,
Grilled Zucchini Boats Loaded with White Bean Salad
Antipasto In Bite Size Salami Cups.
4.72 from 21 votes
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!
CourseAppetizer, finger food
CuisineMediterranean
KeywordStuffed bell pepper recipe, stuffed peppers, stuffed peppers recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6
Calories 195 kcal
Author Mahy
Ingredients
Feta filling
- 1cupGreek fetacrumbled
- 1/2cupsour cream
- 1clovegarlicminced
- 1 lemonzested
- 1/2lemonjuiced
- 2green chilies or jalapeñosminced (optional)
- 1/2cupmixed herbs chopped( parsley, oregano and cilantro)
- 2scallionsminced
- 3tablespoonskalamata Olives minced
- 1tomato finely chopped (optional, **see note)
- 1/4teaspoonsalt
- black pepper
- 1/4teaspoonsumac spice(optional)
- 2tablespoonsZaatar spice blend(optional)
- 1teaspoonolive oil
For the peppers
- 2bagsmini sweet bell peppers—2 lbs total, tops cut off and any seeds removed
- 1pinch salt
- 1teaspoonolive oil
Instructions
Preheat the broiler to high or the grill.
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.
Sprinkle a pinch of salt and olive oil over the peppers and toss gently. Keep them always in a single layer.
For the Feta filling: Mix all the ingredients in a medium-sized bowl.
Use a teaspoon, place a teaspoon size filling inside each of the mini peppers. Make sure NOT to overfill the peppers.
Any remaining feta mixture can be stored in the fridge for a week minimum—so long as it has no tomatoes **.
Place the pan in the broiler over and broil for 5-7 minutes until peppers are charred and tender.
If grilling, place the pepper on the grill and grill for 3 minutes per side.
Serve right away or chill in the fridge for up to 3 days.
Recipe Video
Recipe Notes
**If using tomatoes in the feta mixture, it can only last in the fridge for 2 days. If not, then it lasts at least a week.
- 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 Toppingrecipe!
- Note that the feta mixture can be made well ahead of time ( a week or more—but without tomatoes) and stored in an airtight container in the fridge.
- Want to serve these stuffed peppers cold? Simply broil them and keep them in the fridge for up to 3 days before serving.
Nutrition Facts
Mini Zesty Feta Stuffed Peppers
Amount Per Serving (1 serving)
Calories 195Calories 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.
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