Spinach and Feta Stuffed Mini Peppers Recipe
If you’re searching for a crowd-pleasing appetizer that somehow manages to feel indulgent and healthy at the same time, you’ll absolutely want these Spinach and Feta Stuffed Mini Peppers on your party roster. Each bite is bursting with creamy, savory filling tucked inside a naturally sweet, roasted pepper shell. The Mediterranean flavors in this recipe are irresistibly bright and balanced—the kind of dish that disappears quickly at gatherings, yet is beautifully simple to whip up even on your busiest weeknight.
Ingredients You’ll Need
One of the best things about Spinach and Feta Stuffed Mini Peppers is how effortlessly their short ingredient list works together. Each component truly shines: you’ll get pops of saltiness, creamy tang, and colorful crunch in every bite. Here’s a breakdown of what you’ll need and why it matters:
- Mini Sweet Peppers (15–20, halved and seeded): They’re the perfect vessel, offering a gentle crunch and a little sweetness that pairs perfectly with the savory filling.
- Olive Oil (1 tablespoon): Just enough to sauté the garlic and spinach, adding a subtle richness and helping everything meld.
- Fresh Spinach (1 cup, chopped): For color, nutrition, and a faint earthiness that balances the cheeses beautifully.
- Feta Cheese (½ cup, crumbled): That classic Greek tang lifts the whole dish, giving the filling its distinctive flavor.
- Cream Cheese (¼ cup, softened): This makes the filling creamy and scoopable, binding everything together for maximum silkiness.
- Garlic (1 clove, minced): Aromatic and assertive, just enough to brighten the entire filling.
- Dried Oregano (¼ teaspoon): Brings a hint of Mediterranean warmth that complements both spinach and feta.
- Salt and Pepper (to taste): Let all the other flavors pop—taste and adjust before baking.
How to Make Spinach and Feta Stuffed Mini Peppers
Step 1: Prep Your Peppers and Baking Sheet
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper for easy cleanup. Slice each mini sweet pepper in half and gently scoop out any seeds. Arrange the pepper halves in a single layer on the sheet, giving them space to roast evenly.
Step 2: Sauté the Garlic and Spinach
In a skillet over medium heat, drizzle in your olive oil. Add the minced garlic and sauté until it’s fragrant—it should only take about 30 seconds. Stir in the chopped spinach and cook until it’s wilted and bright green, just a couple of minutes. Take the skillet off the heat and let the mixture cool for a moment; you don’t want it too hot when mixing with the cheese.
Step 3: Mix the Creamy Filling
In a mixing bowl, combine your wilted spinach and garlic with the crumbled feta, softened cream cheese, dried oregano, and a pinch each of salt and pepper. Use a spoon or spatula to blend everything together until the filling is creamy and well incorporated. Taste and adjust your seasoning—there’s no shame in a little extra feta, if your heart desires!
Step 4: Fill the Mini Peppers
Take a spoon or small scoop to fill each pepper half with a generous mound of the creamy spinach and feta mixture. Don’t worry about being too precise—the slightly rustic look is part of the charm. Nestle your stuffed peppers onto the prepared sheet, filling side up.
Step 5: Bake to Perfection
Slide the tray into the oven and bake for 12 to 15 minutes, or just until the peppers are tender and the stuffing has started to turn lightly golden. Remove from the oven and let them cool slightly; Spinach and Feta Stuffed Mini Peppers are fantastic served warm, but also hold their own at room temperature.
How to Serve Spinach and Feta Stuffed Mini Peppers
Garnishes
The joy of these little beauties is in how easily they can be dressed up! Sprinkle with a little extra chopped fresh parsley or dill before serving for a pop of color and a fresh, herby lift. A sprinkle of lemon zest or a drizzle of good olive oil is also a bright finishing touch.
Side Dishes
Spinach and Feta Stuffed Mini Peppers make a sensational appetizer on their own, but they’re also right at home in a Mediterranean spread. Serve alongside marinated olives, warm pita, cucumber tzatziki, or a crisp Greek salad for a vibrant, crowd-pleasing platter.
Creative Ways to Present
If you want to make your platter extra-special, try threading the stuffed pepper halves onto skewers for easy party handling, or layering them artfully on a large tray with edible flowers or colorful vegetable ribbons. For a light lunch, pile a few over mixed greens and dress with balsamic glaze.
Make Ahead and Storage
Storing Leftovers
Have a few Spinach and Feta Stuffed Mini Peppers left after your event? Transfer them to an airtight container and store in the refrigerator. They stay fresh and delicious for up to three days—perfect for tucking into lunchboxes or snacking straight from the fridge.
Freezing
If you’d like to make a bigger batch ahead of time, you can freeze unbaked, stuffed peppers on a tray, then transfer them to a freezer-safe container once solid. Bake them straight from frozen, adding a few extra minutes to the cook time. However, for the best texture, enjoying them fresh or from the fridge is ideal.
Reheating
To reheat, place Spinach and Feta Stuffed Mini Peppers on a baking sheet and warm in a 350°F oven until heated through, about 8–10 minutes. Avoid microwaving if you want to keep those peppers slightly crisp rather than soggy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out excess moisture before sautéing. This helps keep the filling creamy instead of watery.
Are Spinach and Feta Stuffed Mini Peppers gluten free?
Yes—they’re naturally gluten-free! Just be sure to double-check your packaged feta or cream cheese if you’re extremely sensitive.
What variations can I try?
Switch things up by adding chopped sun-dried tomatoes, olives, or cooked quinoa to the filling. Even a sprinkle of pine nuts or a handful of fresh herbs will personalize your batch.
Can I make these ahead for a party?
Definitely. You can stuff the peppers and refrigerate on the tray a day ahead. Just bake right before your guests arrive, or serve them at room temperature for easy entertaining.
Are they good served cold?
Yes! Spinach and Feta Stuffed Mini Peppers taste fabulous at room temp or lightly chilled, making them a wonderful make-ahead appetizer for any kind of gathering.
Final Thoughts
I truly hope you give Spinach and Feta Stuffed Mini Peppers a spot in your kitchen—they’re easy, endlessly versatile, and such a colorful way to bring people together around the table. When you make this recipe, don’t be surprised if everyone asks for seconds…and the recipe, too!
Print
Spinach and Feta Stuffed Mini Peppers Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Spinach and Feta Stuffed Mini Peppers are the perfect appetizer for any occasion. With a creamy and flavorful filling, these mini peppers are sure to be a hit at your next gathering.
Ingredients
Main Ingredients:
- 15–20 mini sweet peppers, halved and seeded
- 1 tablespoon olive oil
For the Filling:
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup cream cheese, softened
- 1 garlic clove, minced
- ¼ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Sauté the spinach: In a skillet, warm olive oil and sauté garlic until fragrant. Add spinach and cook until wilted.
- Prepare the filling: Combine cooked spinach, feta, cream cheese, oregano, salt, and pepper. Mix until creamy.
- Fill the peppers: Stuff each pepper half with the spinach and feta mixture.
- Bake: Arrange peppers on the baking sheet and bake for 12–15 minutes until tender and golden.
- Serve: Enjoy warm or at room temperature.
Notes
- You can prep these ahead and refrigerate before baking.
- Add chopped sun-dried tomatoes or cooked quinoa for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3–4 stuffed pepper halves
- Calories: 120
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
