If you adore fresh, vibrant flavors wrapped up in a colorful bite, then this Spinach and Feta Stuffed Mini Peppers Recipe will quickly become one of your all-time favorites. These little gems burst with a creamy, tangy filling that perfectly complements the crisp sweetness of the roasted peppers. Combining tender sautéed spinach with salty feta and rich cream cheese, every bite feels like a Mediterranean escape. Whether you’re preparing a crowd-pleasing appetizer or simply craving a wholesome snack, this recipe offers a delightful blend of textures and tastes that’s as fun to make as it is to devour.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component plays a vital role, creating a harmonious balance between freshness, creaminess, and a subtle herbaceous kick. Here’s what you’ll want to have ready before you dive in:
- 1 lb mini sweet peppers: These colorful, naturally sweet peppers serve as perfect little edible vessels.
- 1 tablespoon olive oil: Adds richness and helps soften the garlic and spinach.
- 1 cup fresh spinach, chopped: Provides a mild, fresh flavor plus a lovely pop of green.
- 1 garlic clove, minced: Brings a gentle savory punch that wakes up the filling.
- 1/2 cup crumbled feta cheese: Offers that tangy and salty flavor contrast essential to this dish.
- 1/4 cup cream cheese, softened: Adds creamy texture and balance to the feta’s sharpness.
- 2 tablespoons grated Parmesan cheese: Delivers a nutty depth and helps bind the filling together.
- 1/4 teaspoon black pepper: Gives a subtle spice note that brightens the flavors.
- 1/4 teaspoon dried oregano: Enhances the Mediterranean character with its aromatic essence.
- Optional fresh herbs for garnish: Like parsley or basil to elevate the presentation and flavor.
How to Make Spinach and Feta Stuffed Mini Peppers Recipe
Step 1: Prepare the Mini Peppers
Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. While the oven warms, carefully halve each mini sweet pepper lengthwise and remove the seeds and membranes. This prep makes the sweet pepper halves just the right size to hold the delicious filling and ensures they roast evenly.
Step 2: Sauté the Spinach and Garlic
In a skillet over medium heat, warm the olive oil just until it shimmers. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned—this step unlocks the garlicky aroma without overpowering the blend. Toss in the chopped spinach and cook for 2 to 3 minutes until it wilts down nicely. Remove from heat and let it cool slightly; this prevents the cheeses from melting too soon when combined.
Step 3: Mix the Filling
In a medium mixing bowl, combine the sautéed spinach and garlic with the crumbled feta, softened cream cheese, grated Parmesan, black pepper, and dried oregano. Use a spoon or spatula to mix everything thoroughly until you achieve a creamy, cohesive filling. This step is where all the flavors start to meld together, making the filling irresistible.
Step 4: Stuff the Mini Peppers
Carefully spoon the filling into each halved mini pepper. Make sure each one is generously filled to maximize every bite. Place the stuffed peppers neatly on your prepared baking sheet, leaving a little space around each for roasting.
Step 5: Bake to Perfection
Bake the stuffed mini peppers for 15 to 18 minutes, or until the peppers are tender and the filling is warmed through. You’ll notice the filling slightly browns around the edges, creating a lovely visual and flavor contrast. Once done, remove from the oven and let them cool just enough to handle.
How to Serve Spinach and Feta Stuffed Mini Peppers Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley, basil, or even a little dill adds a vibrant touch and fresh aroma that complements the filling beautifully. A light drizzle of extra virgin olive oil before serving can also make each bite feel lush and decadent.
Side Dishes
These stuffed mini peppers pair wonderfully with crisp green salads, roasted vegetables, or even alongside a chilled mezze platter featuring hummus, olives, and pita bread. They make a perfect finger food complement to any Mediterranean-inspired meal or party spread.
Creative Ways to Present
For special occasions, serve the peppers arranged on a rustic wooden board with lemon wedges and a bowl of tzatziki or yogurt dip. They also look fantastic threaded on skewers for an elegant, bite-sized appetizer option that guests can grab and enjoy with ease.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard to believe!), place them in an airtight container and refrigerate for up to 3 days. Keep the peppers in a single layer if possible to maintain their shape and texture.
Freezing
Although these peppers are best enjoyed fresh, you can freeze the filling separately in an airtight container for up to a month. When ready to eat, thaw in the fridge overnight, stuff fresh mini peppers, and bake as usual for a quick and tasty treat.
Reheating
To bring your stuffed mini peppers back to life, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes. This method keeps the peppers tender without drying out the cheesy filling, preserving their delicious texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out all excess moisture from the frozen spinach before incorporating it into the filling. This prevents a watery stuffing that could make the peppers soggy.
Is there a substitute for feta cheese in this recipe?
If you prefer a milder flavor or need a dairy-free option, you can try vegan feta or a crumbly goat cheese. Keep in mind the taste and saltiness will vary slightly.
How spicy are these stuffed mini peppers?
This recipe is naturally mild and sweet thanks to the sweet mini peppers, so it’s great for all palates. Feel free to add a pinch of red pepper flakes to the filling for a little heat if you like.
Can I make this recipe vegan?
Absolutely. Swap the feta and cream cheese for plant-based alternatives, and omit Parmesan or find a vegan substitute. The roasting and spinach steps remain the same and just as delicious!
What occasions are best for serving these stuffed mini peppers?
They’re incredibly versatile—perfect for casual family dinners, holiday parties, potlucks, or as a sophisticated appetizer for entertaining guests. Their colorful appearance always adds a cheerful vibe to any table.
Final Thoughts
I can’t recommend this Spinach and Feta Stuffed Mini Peppers Recipe enough if you want to brighten up any meal or gathering. It’s simple, flavorful, and endlessly satisfying. Once you’ve made them, I bet you’ll be dreaming up reasons to make these vibrant bites again and again. Don’t hesitate—grab those mini peppers and bring this recipe to your kitchen soon!
Print
Spinach and Feta Stuffed Mini Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
This Spinach and Feta Stuffed Mini Peppers recipe makes for a delicious and easy-to-prepare appetizer or side dish. Sweet mini peppers are halved and filled with a savory mixture of sautéed spinach, tangy feta, creamy cream cheese, and Parmesan, then baked until tender and warm. It’s a flavorful Mediterranean-inspired snack that’s vegetarian, gluten-free, and perfect for parties or healthy everyday eating.
Ingredients
Peppers
- 1 lb mini sweet peppers, halved and deseeded
Filling
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped
- 1 garlic clove, minced
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Garnish (optional)
- Fresh herbs
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to keep the peppers from sticking.
- Sauté garlic and spinach: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat and allow to cool slightly to prevent wilting the cheese mixture.
- Mix the filling: In a mixing bowl, combine the sautéed spinach and garlic with crumbled feta, softened cream cheese, grated Parmesan, black pepper, and oregano. Stir thoroughly until all ingredients are well incorporated into a creamy, savory filling.
- Stuff the peppers: Using a spoon, fill each halved mini pepper with the spinach and cheese mixture, distributing the filling evenly among all pepper halves. Place the stuffed peppers on the prepared baking sheet, filling side up.
- Bake: Place the baking sheet in the oven and bake the stuffed peppers for 15 to 18 minutes, until the peppers are tender and the filling is heated through.
- Garnish and serve: Once baked, garnish with fresh herbs if desired. Serve these stuffed mini peppers warm or at room temperature as a delightful appetizer or side dish.
Notes
- These stuffed peppers make a wonderful appetizer or side dish, perfect for entertaining or snacks.
- You can prepare the filling ahead of time and stuff the peppers just before baking for convenience.
- Feel free to substitute fresh herbs like parsley or basil for garnish to enhance flavor and presentation.
