Treat your guests to these yummy Feta Stuffed Peppers at your next party! These tasty mini peppers have a delicious feta and cream cheese filling that's absolutely irresistible. Best of all, they're super easy to make!
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Ginnie's Take
There's just something about mini foods that gets me excited. They're so much fun to make and eat, am I right? A few months ago, I made the tastiest Mini Bell Pepper Nachos, and I only used half the package of peppers. Instead of wasting those sweet peppers, I used the rest to make these Feta Stuffed Mini Bell Peppers. They ended up being so delicious that I had to share the recipe with you!
Why You'll Love This Recipe
- Yummy Flavor - These colorful peppers are rich, creamy, and absolutely packed with wonderful Mediterranean flavors. The sweet peppers are the perfect counterpart to the zesty feta cheese. Mmm!
- Easy to Make - Just stir a few ingredients together, fill the peppers, and bake. This recipe is surprisingly easy to make!
- Perfect for Parties - Serve these petite peppers with feta stuffing at your next party. They're cute and colorful and absolutely irresistible. I challenge you to eat just one!
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Ingredients
You need just a few ingredients to make this homemade Mini Peppers appetizer:
- Peppers - This recipe is made with mini sweet peppers. These petite peppers are related to bell peppers, however they are bred to be smaller and sweeter, and they have thinner walls and fewer seeds. Look for bags of these peppers in your grocery store's produce section.
- Filling - The peppers have a rich cream cheese filling that's made with cream cheese, feta cheese, garlic, and dried dill. For the richest, tastiest results, use full fat cream cheese. For lighter poppers, use ⅓ less fat cream cheese (or Neufchâtel).
- Topping - You need panko bread crumbs and olive oil for the crunchy topping.
This recipe is vegetarian and nut free. It's easy to make gluten free as well, simply by using GF panko.
You'll Also Need
You'll need a couple bowls to mix together the filling and topping, as well as a sharp knife to prep the peppers. You'll also need a baking sheet (or two) to roast the peppers. For easier clean up, line your baking sheet with nonstick foil or parchment paper.
How to Make Feta Stuffed Peppers
These Feta Stuffed Mini Bell Peppers are so easy to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Prepare filling. Start by stirring together the cream cheese, feta, garlic, and dill filling.
- Make panko topping. In a separate bowl, mix the panko and olive oil, then season with salt and pepper to taste.
- Fill peppers. Add the filling to the pepper halves, them top them with crunchy panko breadcrumbs.
- Bake. Cook the peppers until they're hot and the topping is golden brown.
Okay, time to enjoy your scrumptious Feta Stuffed Peppers! This is one appetizer that you and your guests will find impossible to resist.
Storage
These Stuffed Peppers with Feta Cheese will have the best texture when eaten shortly after making them. If you have leftovers though, store them in an airtight container in your refrigerator for up to four days. Reheating them your oven or air fryer will help re-crisp the topping.
Related Recipes
If you loved these mini peppers, make sure to try my Mini Bell Pepper Poppers and Bell Pepper Nachos next! They're just as cute, colorful, and tasty.
Make sure to check out all my feta recipes, too! If you're looking for appetizers, then you'll love my Baked Feta, Layered Greek Hummus, and Feta, Pepper, and Olive Bites, too.
Feta Stuffed Peppers
Ingredients
- nonstick spray
- 4 ounces (113 grams) cream cheese, at room temperature
- 6 ounces (170 grams) crumbled feta cheese (about 1 ½ cups)
- 1 large clove garlic, minced
- 1 teaspoon dried dill
- 1 pound (454 grams) mini sweet peppers, halved and seeded
- ⅓ cup panko bread crumbs
- 2 teaspoons extra virgin olive oil
- kosher salt
- pepper
Instructions
- Preheat oven to 425°F (220°C). Spray a large baking sheet with nonstick spray, or line with parchment paper (or nonstick foil).
- Arrange pepper halves on baking sheet. Set aside.
- Mix together cream cheese, feta, garlic, and dill. Season to taste with salt and pepper, then fill pepper halves with mixture.
- Combine panko and olive oil. Season to taste with salt and pepper.
- Sprinkle stuffed peppers with panko. Bake peppers for 20 to 25 minutes, or until peppers are hot and panko is lightly browned.
- Serve peppers immediately. Enjoy!
Notes
Nutrition
I’ve been keeping the recipe to myself all this time.i like putting much peppers