Mediterranean Stuffed Mini Peppers

Delight in vibrant Mediterranean Stuffed Mini Peppers, a colorful and flavorful appetizer perfect for parties.

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 35

Course: Snacks & Starters

Cuisine: Mediterranean

Keyword: appetizers, finger food, Party Food, quick recipes, stuffed peppers, vegetarian

Servings: pieces

Calories: 120kcal

12 pieces mini bell peppers these bite-sized beauties are the perfect vessel for your scrumptious stuffing.

1 cup feta cheese, crumbled it adds a tangy creaminess that balances the sweetness of the peppers.
1/2 cup cream cheese, softened this helps create a rich, luscious texture to the filling.
1/4 cup olives, chopped briny and flavorful, olives bring a savory depth.
1/4 cup sun-dried tomatoes, chopped they add a burst of flavor and a touch of sweetness.
2 tablespoons fresh parsley, chopped fresh herbs brighten up the dish.
1 teaspoon garlic powder for an extra layer of flavor.
1/2 teaspoon black pepper elevates the overall taste.

Preheat your oven to 375°F (190°C).
Slice the mini peppers in half lengthwise, gently removing the seeds.
Combine feta cheese, cream cheese, olives, sun-dried tomatoes, parsley, garlic powder, and black pepper in a bowl. Stir well until creamy and mixed.
Stuff each halved pepper generously with the cheese mixture.
Arrange the stuffed peppers on a baking sheet.
Bake in the preheated oven for 20 minutes or until the peppers are tender and slightly golden.
Cool the peppers slightly before serving.
Optionally, drizzle with balsamic glaze before serving.

For best results, ensure cream cheese is at room temperature. Store leftovers in an airtight container for up to 3 days in the fridge.

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