There’s something incredibly satisfying about crafting delicious stuffed vegetables, especially when they’re as adorable and vibrant as mini bell peppers. I remember making this dish for a cozy family gathering, and it quickly became a crowd favorite. These stuffed baby bell peppers filled with whipped feta, sun-dried tomatoes, and toasted pine nuts are not only visually appealing but also pack a flavorful punch. They’re perfect as appetizers for gatherings or as a delightful side dish during your weeknight dinners.

Why you’ll love this dish

What makes this recipe special? For starters, stuffed mini bell peppers are a canvas for creativity and flavor! They’re quick to prepare, requiring minimal cooking skills, which makes them ideal for both novice cooks and culinary aficionados. With a wholesome filling of creamy whipped feta and sun-dried tomatoes, they provide that comforting Mediterranean flavor without exhausting your budget.

Imagine serving these at a holiday gathering or a casual barbecue; they add a splash of color and excitement to any table. Plus, they’re a healthy option that kids love—a fun way to sneak in some veggies!

"These stuffed peppers were a hit at my last dinner party! Everyone loved the creamy feta and the crunch of pine nuts. I’ll definitely make them again!" – Olivia M.

The cooking process explained

Let’s dive into the delightful process of making these stuffed mini bell peppers. First, you’ll prepare the peppers by removing their tops and seeds, then creating the luscious whipped feta mixture that brings all the flavors together. After that, it’s simple assembly and baking. You’ll be amazed at how effortless it is to create such a stunning dish in just a little over half an hour!

What you’ll need

Here’s your shopping list to create these irresistible stuffed bell peppers:

• 12–14 mini bell peppers (about 500 g)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup feta cheese, crumbled (240 g)
• 2 tablespoons Greek yogurt or cream cheese (30 g / 30 ml)
• 1 tablespoon olive oil
• 1/2 teaspoon lemon juice (2.5 ml)
• 1/4 teaspoon black pepper (1 g)
• 1/4 cup sun-dried tomatoes, finely chopped (35 g)
• 2 tablespoons pine nuts, lightly toasted (20 g)
• 1 tablespoon fresh parsley, chopped (4 g)
• Fresh thyme or basil (optional garnish)
• Drizzle of honey or balsamic glaze (optional garnish)

Feel free to get creative with substitutions; for instance, swap Greek yogurt for cream cheese or add herbs like dill for an extra flavor boost!