Spinach and Feta Stuffed Mini Peppers Recipe
If you are looking for a vibrant, flavorful appetizer that will wow your guests while keeping things light and nutritious, look no further than this Spinach and Feta Stuffed Mini Peppers Recipe. These little bites burst with Mediterranean charm, combining tender mini sweet peppers with a creamy, savory filling that blends fresh spinach, tangy feta, and a hint of garlic. Whether you’re hosting a casual get-together or want an easy yet impressive snack, these stuffed mini peppers are a delightful choice that’s as beautiful on the plate as they are delicious in every bite.
Ingredients You’ll Need
Getting the flavors and textures just right in this dish is all about the quality and balance of a few simple ingredients. Each item plays a crucial role, from the sweetness of the mini peppers to the creaminess and tang of the cheeses.
- Mini sweet peppers (20, halved lengthwise and seeded): These vibrant peppers provide the perfect natural cups to hold the filling and offer a crisp, sweet crunch.
- Olive oil (1 tablespoon): Used to sauté the garlic and spinach, adding a smooth richness and helping build flavor.
- Garlic (2 cloves, minced): Adds a fragrant, savory depth that complements the cheese beautifully.
- Fresh spinach (4 cups, chopped): The star green that brings earthiness, nutrition, and vibrant color to the filling.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering the delicate balance.
- Black pepper (1/4 teaspoon): Adds a mild, warming spice that rounds out the taste.
- Red pepper flakes (1/4 teaspoon, optional): For anyone who loves just a hint of heat to wake up the palate.
- Crumbled feta cheese (1/2 cup): The creamy, tangy hero of the filling, bringing unmistakable Mediterranean character.
- Cream cheese (1/4 cup, softened): Ensures a smooth, luscious texture that binds everything together.
- Grated Parmesan cheese (2 tablespoons): Adds a nutty, savory finish and helps the filling brown slightly when baked.
How to Make Spinach and Feta Stuffed Mini Peppers Recipe
Step 1: Preheat and Prepare Your Peppers
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper for easy cleanup. While the oven warms, halve your mini sweet peppers lengthwise and carefully remove the seeds so they become little colorful boats ready to be stuffed.
Step 2: Sauté Garlic and Spinach
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook just for 30 seconds until fragrant—watch it carefully so it doesn’t burn! Then, toss in the chopped spinach and stir until it wilts down, about 2 to 3 minutes. This quick sauté softens the spinach and mellows the garlic, forming a flavorful base for your filling. Once done, take the skillet off the heat and let the mixture cool slightly so it’s easier to handle.
Step 3: Combine the Filling Ingredients
Transfer the cooled spinach mixture into a medium bowl. Add the crumbled feta, softened cream cheese, grated Parmesan, salt, black pepper, and red pepper flakes if you want a tiny kick. Stir everything together until it forms a creamy, cohesive filling—this blend strikes the perfect balance between savory, tangy, and creamy textures.
Step 4: Stuff the Mini Peppers
Spoon the lovely filling into each halved mini pepper, packing them generously but neatly. Arrange these colorful, stuffed peppers on your prepared baking sheet, making sure they sit snugly but aren’t overcrowded—this helps them cook evenly and look gorgeous.
Step 5: Bake to Perfection
Pop the baking sheet in the oven and bake for 15 to 18 minutes. You’re looking for the peppers to become tender while the filling warms through and becomes slightly golden at the edges. Once finished, remove them from the oven and let them cool for a few minutes before serving. These can be enjoyed warm or at room temperature, making them as versatile as they are delicious.
How to Serve Spinach and Feta Stuffed Mini Peppers Recipe
Garnishes
Garnishing is your final chance to add a splash of excitement. Freshly chopped herbs like parsley, dill, or basil sprinkle beautifully on top, adding a pop of color and herbal brightness. A light drizzle of extra virgin olive oil or a squeeze of fresh lemon juice can brighten the whole dish and make every bite pop even more.
Side Dishes
These stuffed mini peppers pair wonderfully with light sides such as a crisp green salad with a tangy vinaigrette or a bowl of Mediterranean quinoa salad. For gatherings, place them alongside other finger foods like hummus, olives, and warm pita bread to create an irresistible spread.
Creative Ways to Present
Turn these into elegant party bites by threading a small skewer or toothpick through each to make them easy to grab. Arrange them on a colorful platter with slices of lemon and sprigs of fresh herbs for that wow factor. You can also serve them atop a bed of couscous or rice pilaf for a more substantial appetizer or light meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), store them in an airtight container in the fridge for up to 3 days. They maintain their flavor well and are perfect for a quick snack or lunch addition.
Freezing
While freezing isn’t ideal for these stuffed peppers because the peppers may become a bit watery upon thawing, you can freeze the filling separately in a sealed container for up to a month. When ready to enjoy, simply thaw, stuff fresh mini peppers, and bake as usual.
Reheating
To reheat, place the peppers on a baking sheet and warm them in a preheated 350°F oven for about 10 minutes until heated through. Microwave reheating is possible but may soften the peppers too much, so the oven method helps retain the best texture.
FAQs
Can I use frozen spinach instead of fresh?
Fresh spinach is best because it yields a brighter flavor and better texture, but if you only have frozen, make sure to thaw and squeeze out all excess water before using to avoid a soggy filling.
What can I add to make the filling more flavorful?
Adding chopped sun-dried tomatoes, fresh herbs like oregano or thyme, or even a little minced onion can elevate the flavor even more. Just be mindful not to change the moisture level too much.
Are these mini peppers spicy?
No, mini sweet peppers are naturally mild and slightly sweet. However, a pinch of red pepper flakes in the filling adds a gentle warmth if you prefer a little spice.
Can this recipe be made vegan?
To make a vegan version, swap the feta and cream cheese for plant-based alternatives and skip the Parmesan or use a nut-based vegan cheese. The filling texture and flavor will be slightly different but still delicious.
What if I can’t find mini peppers?
Small bell peppers or even halved larger sweet peppers can work; just adjust the stuffing amounts accordingly. The smaller the pepper, the more adorable and bite-sized your appetizer will be!
Final Thoughts
This Spinach and Feta Stuffed Mini Peppers Recipe is one of those dishes that feels both sophisticated and downright comforting. It’s minimal fuss but maximum flavor, perfect for sharing with friends or treating yourself to something special. I encourage you to try making these soon—they’ll brighten up your table and your taste buds in the best way possible.
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Spinach and Feta Stuffed Mini Peppers Recipe
- Total Time: 33 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Delicious and nutritious Spinach and Feta Stuffed Mini Peppers are a perfect Mediterranean-inspired appetizer or party snack. These vibrant mini sweet peppers are filled with a flavorful mixture of sautéed spinach, garlic, creamy feta, and Parmesan cheeses, then baked until tender and warm. Easy to prepare and packed with wholesome ingredients, they make a delightful vegetarian option for gatherings or light bites.
Ingredients
Peppers
- 20 mini sweet peppers, halved lengthwise and seeded
Filling
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the stuffed peppers.
- Sauté the garlic and spinach: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Then stir in the chopped fresh spinach and cook for 2 to 3 minutes until wilted. Remove the skillet from heat and allow the mixture to cool slightly.
- Prepare the filling: In a medium bowl, combine the cooked spinach and garlic mixture with crumbled feta cheese, softened cream cheese, grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Mix well until fully incorporated.
- Stuff the peppers: Spoon the prepared filling evenly into each halved and seeded mini sweet pepper. Arrange the stuffed peppers on the prepared baking sheet in a single layer.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the peppers are tender and the filling is warmed through and slightly golden on top.
- Serve: Remove from the oven and serve the stuffed mini peppers warm or at room temperature as a tasty appetizer or party snack.
Notes
- These stuffed mini peppers make perfect appetizers or party snacks, ideal for entertaining.
- You can prepare them ahead of time and reheat just before serving for convenience.
- For variation, add chopped sun-dried tomatoes or fresh herbs like basil or oregano to the filling.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
