Cooked - Mini Zesty Feta Stuffed Peppers

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Home Pricing Community My Recipes

Mini Zesty Feta Stuffed Peppers

6.0

1 cup Greek feta (crumbled)

½ cup sour cream

1 clove garlic (minced)

1 lemon (zested)

½ lemon (juiced)

2 green chilies or jalapeños (minced (optional))

½ cup mixed herbs chopped (( parsley, oregano and cilantro))

2 scallions (minced)

3 tablespoons kalamata Olives ( minced)

1 tomato ( finely chopped (optional, **see note))

¼ teaspoon salt

Black pepper

¼ teaspoon sumac spice ((optional))

2 tablespoons Zaatar spice blend ((optional))

1 teaspoon olive oil

2 bags mini sweet bell peppers (—2 lbs total, tops cut off and any seeds removed)

1 pinch salt

1 teaspoon olive oil

Preheat the broiler to high or the grill.
On a baking sheet, lay the mini peppers in a single layer. They usually have no seeds, so once the tops are cut off they're ready for the filling.
Sprinkle a pinch of salt and olive oil over the peppers and toss gently. Keep them always in a single layer.
For the Feta filling: Mix all the ingredients in a medium-sized bowl.
Use a teaspoon, place a teaspoon size filling inside each of the mini peppers. Make sure NOT to overfill the peppers.
Any remaining feta mixture can be stored in the fridge for a week minimum—so long as it has no tomatoes **.
Place the pan in the broiler over and broil for 5-7 minutes until peppers are charred and tender.
If grilling, place the pepper on the grill and grill for 3 minutes per side.
Serve right away or chill in the fridge for up to 3 days.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥟Appetizer

CuisineMediterranean

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 85 weeks ago

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