Mini Bell Pepper Feta Filling (Print Version)

Colorful mini bell peppers stuffed with creamy, herbed feta mixture for a fresh starter.

# Components:

→ Vegetables

01 - 10 mini bell peppers, assorted colors

→ Filling

02 - 150 g (5 oz) crumbled feta cheese
03 - 60 g (1/4 cup) softened cream cheese
04 - 2 tablespoons plain Greek yogurt
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped (optional)
07 - 1 small garlic clove, minced
08 - 1/2 teaspoon lemon zest
09 - 1 tablespoon lemon juice
10 - Freshly ground black pepper, to taste
11 - Pinch of salt, optional

→ Garnish

12 - 1 tablespoon extra virgin olive oil
13 - 1 teaspoon fresh chives or parsley, finely chopped

# Directions:

01 - Halve each mini bell pepper lengthwise, removing seeds and membranes while retaining stems for presentation if preferred.
02 - In a mixing bowl, combine and mash the feta, cream cheese, and Greek yogurt until creamy but slightly textured.
03 - Mix in parsley, dill (if using), garlic, lemon zest, lemon juice, and black pepper. Adjust seasoning with salt as needed.
04 - Generously spoon or pipe the cheese mixture into each pepper half.
05 - Arrange the stuffed peppers on a platter, drizzle with olive oil, and finish with a sprinkling of chives or extra parsley.

# Expert Advice:

01 -
  • Fresh and vibrant appetizer
  • Vegetarian and gluten-free
02 -
  • Can be served chilled or at room temperature
  • Pairs well with dry white wine or sparkling wine
03 -
  • Use fresh herbs for best flavor
  • Keep pepper stems on for an attractive presentation
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