Creamy Feta & Herb Stuffed Mini Peppers
Vibrant, tender mini peppers are filled with a luscious, feta-herb cream cheese blend. A crowd-pleasing appetizer that's as colorful as it is delicious, perfect for any gathering.
Servings 16
Calories 99kcal
Equipment
- Large mixing bowl
- Silicone spatula
- Large rimmed baking pan
- Parchment paper
- Small spoon or butter knife
Ingredients
- ¼ cup sun-dried tomatoes dry, not oil-packed
- 8 oz 226 g reduced-fat cream cheese (Neufchâtel), softened
- 4 oz 113 g 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
- 3 tbsp avocado oil
- ⅓ tsp freshly ground black pepper
Instructions
- 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 for easy cleanup. Finely chop the sun-dried tomatoes.
- Prepare the Creamy Filling: In the large mixing bowl, combine the softened cream cheese, crumbled feta, grated garlic, chopped basil, lemon zest, and sun-dried tomatoes. Use the spatula to mix until everything is well-incorporated and the mixture is smooth.
- 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.
- 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.
- 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.
- 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. Goat cheese can be used in place of feta for a tangier taste.
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 if cooking from cold.
Serving Suggestion: For an elegant finish, garnish the baked peppers with a sprinkle of extra fresh basil and a drizzle of balsamic glaze.
🍽️ Nutrition Information (Per Serving, Approx.)
Serving Size: 4 stuffed pepper halves- Calories: 99
- Total Fat: 8 g
- Saturated Fat: 3.5 g
- Polyunsaturated Fat: 0.4 g
- Monounsaturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 16 mg
- Sodium: 164 mg
- Total Carbohydrate: 4 g
- Dietary Fiber: 1 g
- Total Sugars: 2 g
- Includes Added Sugars: 0 g
- Net Carbohydrates: 3 g
- Protein: 3 g
- Vitamin D: 0.1 mcg
- Calcium: 52 mg
- Iron: 0.2 mg
- Potassium: 150 mg
- Vitamin C: 76 mg