Spinach and Feta Stuffed Mini Peppers Recipe
If you’re searching for the ultimate crowd-pleaser or a veggie-packed bite that’s bound to win hearts at any table, look no further than Spinach and Feta Stuffed Mini Peppers. These little gems combine sweet, crunchy peppers with a creamy, savory filling of wilted spinach, punchy feta, and silky cream cheese—all kissed with garlic and a hint of oregano. Whether you need an elegant appetizer, a colorful party snack, or just a tasty way to sneak in some extra veggies, Spinach and Feta Stuffed Mini Peppers will absolutely not disappoint.
Ingredients You’ll Need
The joy of this recipe is all in the balance: vivid colors, rich flavors, and just a few simple, real ingredients that play off each other perfectly. Each component brings its own special something, and together they create a filling and festive bite!
- Mini sweet peppers: Naturally sweet, vibrant, and the perfect bite-size vessel for stuffing.
- Olive oil: Softens the spinach and helps bring out its natural flavor.
- Fresh spinach: Offers a pop of color and brings earthy goodness to the filling.
- Garlic: Adds aromatic depth and a subtle punch to every bite.
- Cream cheese: Gives the filling its characteristically creamy, luscious texture.
- Crumbled feta cheese: Brings tang, saltiness, and a Mediterranean flair that’s irreplaceable.
- Salt: Enhances and balances all of the flavors in the dish.
- Black pepper: Adds a gentle, warming bite.
- Dried oregano: Infuses a savory, herbaceous note that takes the filling to the next level.
How to Make Spinach and Feta Stuffed Mini Peppers
Step 1: Prep the Peppers
Set the stage for deliciousness! Slice your mini sweet peppers in half lengthwise and gently remove the seeds and membranes. Lay them out, cut side up, on a parchment-lined baking sheet. This ensures each pepper half is ready to perfectly cradle the creamy spinach and feta filling.
Step 2: Sauté the Spinach and Garlic
Heat olive oil in a skillet over medium heat, then add minced garlic and let it sizzle for just about 30 seconds—careful not to let it burn! Add the chopped spinach and sauté until it’s wilted and vibrant, usually just a few minutes. Let this mixture cool slightly, as this keeps your filling creamy when you mix it with the cheeses.
Step 3: Make the Filling
In a mixing bowl, combine the sautéed spinach and garlic with cream cheese, crumbled feta, salt, black pepper, and dried oregano. Mix until everything is well blended—the goal is a creamy, cohesive stuffing that’s flecked with spinach and little bits of zingy feta.
Step 4: Stuff the Mini Peppers
Use a small spoon to generously fill each pepper half with your spinach and feta mixture. Don’t be afraid to mound it up a little—the filling is the star here! Arrange the stuffed peppers back onto your prepared baking sheet, making sure they’re nestled close together but not overlapping.
Step 5: Bake to Perfection
Pop the tray into your preheated oven at 375°F (190°C). Bake for 15 to 18 minutes, until the peppers are tender but still holding their shape and the filling is warm and ever-so-slightly golden on top. Let them cool for a few minutes before serving, either warm or at room temperature—either way, they’re irresistible!
How to Serve Spinach and Feta Stuffed Mini Peppers
Garnishes
A few thoughtful finishing touches can really make Spinach and Feta Stuffed Mini Peppers pop. Try a sprinkle of fresh chopped herbs like parsley or dill, a few extra crumbles of feta, or a dusting of fresh cracked pepper. For a touch of heat, a light sprinkle of red pepper flakes is fantastic, especially if you want a little surprise with each bite.
Side Dishes
Pair these Mediterranean jewels with simple sides to keep the spotlight on their zippy filling. A crisp green salad, some hummus and pita chips, or a bowl of marinated olives will round out a casual appetizer spread. For a larger gathering, serve them alongside other Mediterranean classics like tzatziki or a platter of roasted veggies.
Creative Ways to Present
Spinach and Feta Stuffed Mini Peppers look gorgeous piled high on a rustic wooden board, nestled amongst fresh herbs or edible flowers for color. Skewer them on cocktail picks for easy party munching, or arrange them in a spiral pattern on a large round platter for a true showpiece. They’re even lovely cooled and packed into lunchboxes as a portable, protein-rich snack!
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Feta Stuffed Mini Peppers keep beautifully for a couple of days. Store them in an airtight container in the refrigerator, and you can snack on them straight from the fridge or let them come to room temperature for that just-made flavor. The veggies stay crisp-tender, and the filling remains rich and satisfying.
Freezing
You can absolutely freeze Spinach and Feta Stuffed Mini Peppers for later enjoyment! Arrange cooled stuffed peppers in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply place the peppers on a baking sheet and warm them in a 350°F oven for about 10 minutes until heated through. You can also microwave them in short bursts, though the oven helps preserve the peppers’ texture. If you’re starting from frozen, add a few extra minutes to the bake time to ensure the filling gets warm and creamy again.
FAQs
Can I use frozen spinach instead of fresh?
Yes! Just thaw and squeeze out all excess moisture from frozen spinach before sautéing. This swap makes prep even faster and gives you the same great flavor in your Spinach and Feta Stuffed Mini Peppers.
What’s the best way to make these ahead for a party?
You can prepare the filling a day in advance and refrigerate it, then stuff and bake the peppers just before serving. This keeps everything fresh and ensures the peppers stay perfectly crisp-tender.
Are Spinach and Feta Stuffed Mini Peppers gluten-free?
Yes, they are naturally gluten-free! Just be sure to check your cream cheese and feta to confirm they’re not processed with any hidden gluten-containing ingredients.
Can I make these vegan?
Go for it! Substitute plant-based cream cheese and vegan feta, and make sure your chosen cheeses melt well. The filling works just as beautifully with vegan alternatives.
How do I add some heat to the filling?
For a spicy twist on Spinach and Feta Stuffed Mini Peppers, stir in a pinch of red pepper flakes or finely chopped fresh chili to the filling. The gentle sweet heat really complements the creamy cheese and bright peppers.
Final Thoughts
If you’ve ever wanted an appetizer that brings big flavors, dazzling color, and pure joy to the table, Spinach and Feta Stuffed Mini Peppers are a must-try. I can’t recommend them enough for dinner parties, casual get-togethers, or anytime you crave something both wholesome and decadent. Give them a go and savor every vibrant, irresistible bite!
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Spinach and Feta Stuffed Mini Peppers Recipe
- Total Time: 33 minutes
- Yield: 10 servings (2 halves per serving) 1x
- Diet: Vegetarian, Gluten Free
Description
These Spinach and Feta Stuffed Mini Peppers are a delightful and flavorful appetizer perfect for parties or gatherings. The sweet peppers are filled with a creamy mixture of spinach, garlic, cream cheese, and feta, then baked until tender and golden. A delicious vegetarian and gluten-free option that will impress your guests!
Ingredients
Mini Sweet Peppers:
- 20 mini sweet peppers (halved and seeded)
Spinach Mixture:
- 1 tablespoon olive oil
- 2 cups fresh spinach (chopped)
- 2 cloves garlic (minced)
Cheese Filling:
- 4 oz cream cheese (softened)
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté Spinach: In a skillet, sauté garlic in olive oil until fragrant, then add chopped spinach and cook until wilted.
- Prepare Filling: Combine the cooked spinach with cream cheese, feta, salt, pepper, and oregano in a bowl.
- Fill Peppers: Spoon the filling into each pepper half and place on the baking sheet.
- Bake: Bake for 15–18 minutes until peppers are tender and filling is warm and golden.
- Serve: Serve warm or at room temperature.
Notes
- You can prepare the filling in advance and stuff the peppers just before baking.
- For a bit of heat, add a pinch of red pepper flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pepper halves
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
