Mini Zesty Feta Stuffed Peppers
User Reviews
4.7
42 reviews
Excellent
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
6
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Calories
195 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Mini Zesty Feta Stuffed Peppers
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These bite-sized Feta Stuffed Peppers are bursting with spicy, tangy, sweet and zesty flavor. The ultimate vegetarian finger food in 10 mins!
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Ingredients
Feta filling
- 1 cup feta cheese crumbled, Greek
- 1/2 cup sour cream
- 1 clove garlic minced
- 1 lemon zested
- 1/2 lemon juiced
- 2 green chilies minced (optional, or jalapeños
- 1/2 cup mixed herbs parsley, oregano and cilantro, chopped
- 2 scallions minced
- 3 tablespoons kalamata olives minced
- 1 tomato finely chopped (optional, **see note)
- 1/4 teaspoon salt
- black pepper
- 1/4 teaspoon sumac optional, spice
- 2 tablespoons zaatar spice blend (optional)
- 1 teaspoon olive oil
For the peppers
- 2 bags Sweet Bell Pepper 2 lbs total, tops cut off and any seeds removed, mini
- 1 pinch salt
- 1 teaspoon olive oil
Notes
- 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 Topping recipe!
- 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.
- **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.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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