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
Scale
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
