Mini Bell Pepper Feta Filling (Print View)

Colorful mini bell peppers filled with a creamy, herbed feta mixture, perfect as a fresh and easy starter.

# Components:

→ Vegetables

01 - 10 mini bell peppers (mixed colors)

→ Filling

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

→ Garnish

12 - 1 tbsp extra virgin olive oil
13 - 1 tsp fresh chives or parsley, finely chopped

# Directions:

01 - Slice each mini bell pepper in half lengthwise. Remove seeds and membranes, keeping stems intact for presentation if desired.
02 - In a medium bowl, combine feta, cream cheese, and Greek yogurt until mostly smooth.
03 - Stir in parsley, dill (if using), garlic, lemon zest, lemon juice, and black pepper. Adjust seasoning with salt if needed.
04 - Fill each pepper half generously with the feta mixture using a spoon or piping bag.
05 - Arrange the filled peppers on a serving platter. Drizzle with olive oil and sprinkle with chives or extra parsley before serving.

# Expert Advice:

01 -
  • Easy vegetarian gluten-free appetizer
  • Quick 15-minute prep time
02 -
  • Can add sun-dried tomatoes or olives to filling for extra flavor
  • Greek yogurt can be substituted with sour cream
03 -
  • Keep pepper stems intact for better presentation
  • Use a piping bag to neatly fill pepper halves
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