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Herbed Feta Stuffed Mini Peppers

Vibrant, tender mini peppers are filled with a luscious, feta-herb cheese blend. This colorful appetizer, inspired by DASH diet principles, is a crowd-pleaser that’s perfect for any gathering.

  • Total Time50 minutes
  • Yield16 servings 1x

Ingredients

Scale
  • ¼ cup unsalted (no-salt-added dry-packed sun-dried tomatoes)
  • 4 oz 113 g reduced-fat cream cheese (Neufchâtel), softened
  • 4 oz 113 g low-fat (1%) cottage cheese
  • 4 oz 113 g reduced-fat crumbled feta cheese
  • 1 ⅓ lbs about 600 g mini sweet peppers
  • 4 cloves garlic (finely grated)
  • ¼ cup fresh basil (finely chopped)
  • 1 tsp lemon zest
  • 2 tbsp avocado oil
  • ⅓ tsp freshly ground black pepper

Instructions

  1. Preheat and Prep: Position an oven rack in the center and preheat to 400°F (200°C). Line the large rimmed baking pan with parchment paper. Finely chop the unsalted sun-dried tomatoes.
  2. Prepare the Creamy Filling: For the smoothest texture, blend the low-fat cottage cheese in a small blender or with an immersion blender until creamy. In the large mixing bowl, combine the softened cream cheese, blended cottage cheese, reduced-fat feta, grated garlic, chopped basil, lemon zest, and sun-dried tomatoes. Use the spatula to mix until everything is well-incorporated.
  3. Halve the Peppers: Slice each mini pepper in half lengthwise, from stem to tip. Use your fingers or a small spoon to remove any seeds and white membranes. Leave the stems attached for a convenient handle.
  4. Dress the Peppers: Place the pepper halves in a separate bowl. Drizzle with the avocado oil and season with the black pepper. Toss gently to ensure each piece is lightly coated.
  5. Assemble the Bites: Arrange the pepper halves, cut-side facing up, on the prepared baking pan. Carefully spoon the cheese filling into each pepper half, mounding it slightly.
  6. Bake until Golden: Transfer the pan to the preheated oven. Bake for 25–30 minutes, until the peppers are fully tender when pierced with a fork and the filling is lightly browned in spots. Let them cool for a few minutes before serving.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They are delicious cold or reheated.
  • Ingredient Swaps: For a different flavor profile, try substituting the basil with fresh dill or chives.
  • Make-Ahead Tip: You can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator and bake just before serving (you may need to add 3–5 minutes to the baking time).
  • Serving Suggestion: For an elegant finish, garnish the baked peppers with a sprinkle of extra fresh basil or an optional, light drizzle of balsamic vinegar.

Nutrition Facts (4 stuffed pepper halves, 1/16 recipe): Calories 55 kcal | Total Fat 3.1 g (Saturated Fat: 1.1 g) | Sodium 116 mg | Total Carbs 3.5 g (Dietary Fiber: 0.6 g, Total Sugars: 2 g) | Protein 3 g | Calcium 35 mg | Potassium 135 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Snack
  • Cuisine: American

Nutrition

  • Calories: 55

Find it online: https://dailyzests.com/the-ultimate-mini-pepper-poppers-youll-forget-all-about-jalapenos/