4.7 from 63 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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 6
Calories: 195 kcal
Course:
Appetizer
Cuisine:
Mediterranean
Ingredients
Feta filling
- 1 cup Greek Feta crumbled
- 1/2 cup sour cream
- 1 clove garlic minced
- 1 lemon zested
- 1/2 lemon juiced
- 2 green chilies or jalapeños minced (optional)
- 1/2 cup mixed herbs chopped ( parsley, oregano and cilantro)
- 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 spice (optional)
- 2 tablespoons Zaatar Spice blend (optional)
- 1 teaspoon olive oil
For the peppers
- 2 bags mini sweet bell peppers —2 lbs total, tops cut off and any seeds removed
- 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.