Step-by-step instructions
- Start by preheating your oven to 200°C / 400°F. Line a baking tray with parchment paper.
- Prepare your bell peppers by slicing off the tops and removing any seeds. Brush the peppers lightly with olive oil and season them with salt and pepper.
- In a food processor, blend together the feta cheese, Greek yogurt (or cream cheese), olive oil, lemon juice, and black pepper until the mixture is smooth and creamy.
- Transfer this whipped feta to a mixing bowl and gently fold in the chopped sun-dried tomatoes, toasted pine nuts, and parsley.
- Carefully spoon the filling into each prepared pepper until they are filled to the top.
- Arrange the stuffed peppers on your lined baking tray and bake them for 15–20 minutes, until they are warmed through and starting to golden on top.
- For an appealing finish, optionally garnish the peppers with fresh herbs and a light drizzle of honey or balsamic glaze before serving.
Best ways to enjoy it
These stuffed bell peppers shine as a standalone appetizer, but why stop there? Consider serving them alongside a fresh green salad or a warm grain bowl for a complete meal. You can also pair them with a light dip or sauce, such as tzatziki or a simple olive oil vinaigrette, to elevate your dining experience.
Storage and reheating tips
If you have leftovers (which I doubt, but just in case!), store them in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 180°C (350°F) for about 10–15 minutes until heated through. If you prefer freezing, these stuffed peppers can be frozen unbaked. Just pop them in the freezer for up to a month, and when you’re ready, bake from frozen, adding a few extra minutes to the cooking time.
Helpful cooking tips
- Toast your pine nuts before using them to enhance their nutty flavor—just a few minutes in a dry skillet over medium heat will do the trick.
- Variate the creaminess by mixing in some ricotta cheese with the feta for a different texture.
- If you have fresh herbs on hand, experiment with adding fresh basil or thyme into the whipped feta mixture for an aromatic twist.
Creative twists
While this recipe is fantastic as-is, you can personalize it to suit your taste preferences! Try swapping the sun-dried tomatoes with diced olives or roasted red peppers for a different flavor profile. You can also incorporate spices like chili flakes for a touch of heat or fresh spinach to boost the nutritional value. For a vegan version, substitute the feta with a plant-based cheese and skip the dairy in the whipped mixture.
FAQs
How long does it take to make these stuffed peppers?
From prep to bake, this recipe typically takes about 30-40 minutes. Perfect for a weeknight meal or impromptu gatherings!
Can I make these ahead of time?
Absolutely! Prepare the stuffed peppers and store them in the fridge for a day before baking. They’ll be just as delicious once baked.
Are there any substitutions I can make for dietary restrictions?
Yes! If you’re looking for dairy-free options, you can use a vegan feta cheese and plant-based yogurt or cream cheese. You can also omit the nuts for a nut-free version.
Whether you’re hosting a party or simply looking for a satisfying and healthy snack, these stuffed baby bell peppers are sure to impress! Happy cooking!
