Step-by-step instructions
- Preheat your oven to 200°C / 400°F and line a baking tray with parchment paper.
- Slice the tops off the mini bell peppers and carefully remove the seeds.
- Lightly brush the outside of each pepper with olive oil, then season with salt and black pepper.
- In a food processor, blend together the feta cheese, Greek yogurt, olive oil, lemon juice, and black pepper until the mixture becomes smooth and creamy.
- Transfer the whipped feta to a bowl and fold in the sun-dried tomatoes, toasted pine nuts, and fresh parsley.
- Spoon the filling into each bell pepper, filling them to the top.
- Arrange the stuffed peppers on the baking tray and place them in the oven. Bake for 15–20 minutes, or until they’re warmed through and just slightly golden on top.
- Optional: Garnish with fresh herbs and drizzle lightly with honey or balsamic glaze before serving.
Best ways to enjoy it
These stuffed peppers are wonderful on their own or as a shareable appetizer. Consider serving them alongside a fresh arugula salad tossed with lemon vinaigrette or with a side of crusty bread to soak up any leftover whipped feta. They also pair beautifully with a chilled glass of white wine, making them perfect for gatherings or a cozy dinner at home.
Storage and reheating tips
If you happen to have leftovers (which is rare), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 180°C / 350°F for about 10 minutes until warmed through. Avoid microwaving, as it can make the peppers soggy.
Helpful cooking tips
- For a creamier filling, let your feta sit at room temperature for about 15 minutes before blending.
- Toasting the pine nuts enhances their flavor, so don’t skip this step! It only takes a few minutes on low heat in a dry pan.
- Experiment with different herbs like dill or mint for a unique twist that can match various seasonal celebrations.
Creative twists
Feel adventurous? Try these variations:
- Spicy Kick: Add a pinch of crushed red pepper flakes to the whipped feta for a spicy version.
- Herby Delight: Incorporate fresh basil or oregano for more Italian-inspired flavors.
- Vegan Option: Substitute feta for a plant-based feta alternative and use vegan yogurt or cashew cream for a deliciously creamy filling.
FAQs
What is the prep time for this recipe?
The total prep time is about 15 – 20 minutes, plus an additional 15 – 20 minutes for baking.
Can I make substitutions for the feta cheese?
Absolutely! If you’re looking for a lactose-free option, try using a dairy-free feta cheese alternative. For a richer taste, a creamy goat cheese can also be a delightful substitute.
How do I ensure leftovers are safe to eat?
Ensure the stuffed peppers are cooled completely before storing them in an airtight container. They should be refrigerated within two hours of cooking. For longer storage, consider freezing before baking, and bake directly from the freezer when you’re ready to enjoy them.
