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
Scale
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
