Spinach and Feta Stuffed Mini Peppers Recipe
If you adore vibrant flavors and colorful dishes that pack a punch of Mediterranean goodness, you are going to fall head over heels for this Spinach and Feta Stuffed Mini Peppers Recipe. These little beauties are bursting with creamy, tangy, and fresh ingredients all wrapped up in sweet, tender mini peppers—making them an irresistible appetizer or snack that feels both fancy and effortlessly simple. Whether you’re entertaining friends or craving a healthy bite, this recipe delivers on texture, taste, and looks that brighten any table.
Ingredients You’ll Need
Gathering these simple but essential ingredients will set you up for success with each bite offering a perfect balance of creaminess, freshness, and savory flavor. Every element plays a starring role in creating the luscious filling and adorably vibrant stuffed peppers.
- Mini sweet peppers (16–18, halved and seeded): Their natural sweetness and crisp texture make the perfect edible vessel.
- Olive oil (1 tablespoon): Adds richness and helps tenderize the spinach as you sauté.
- Fresh spinach (2 cups, chopped): Provides a bright, earthy base that contrasts beautifully against the creamy cheeses.
- Garlic clove (1, minced): Brings a subtle fragrant kick that wakes up the filling.
- Cream cheese (4 ounces, softened): The lush foundation that makes the filling irresistibly smooth.
- Crumbled feta cheese (1/2 cup): Adds a salty tang that is signature to Mediterranean fare.
- Grated Parmesan cheese (1/4 cup): Sharpens the flavor and helps create a lightly golden crust.
- Dried oregano (1/4 teaspoon): A classic herb that pulls everything together with warmth.
- Salt and black pepper (to taste): Essential for seasoning to elevate each flavor note.
- Chopped fresh parsley (optional for garnish): Adds a pop of fresh color and subtle herbal brightness at the end.
How to Make Spinach and Feta Stuffed Mini Peppers Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. This step ensures the peppers bake evenly and the filling develops that lovely, lightly browned top.
Step 2: Cook the Spinach and Garlic
Heat olive oil in a skillet over medium heat, then add the minced garlic and chopped spinach. Cook just until the spinach wilts, about 2 to 3 minutes, stirring to combine the fragrant garlic throughout. The gentle cooking softens the spinach while keeping its vibrant color, laying the flavor foundation for the filling.
Step 3: Make the Cheese Filling
In a mixing bowl, combine softened cream cheese, crumbled feta, grated Parmesan, dried oregano, salt, and black pepper. Mix until smooth and well blended. Then stir in the sautéed spinach and garlic mixture, folding it in gently to keep that luscious texture intact.
Step 4: Stuff the Mini Peppers
Spoon the rich cheese and spinach mixture into each mini pepper half. Handle them gently but don’t be shy—fill them generously so each bite delivers the full depth of flavor this Spinach and Feta Stuffed Mini Peppers Recipe promises.
Step 5: Bake to Perfection
Arrange the stuffed peppers on the prepared baking sheet with space between each one to ensure even baking. Pop them in the oven for 15 to 18 minutes until the peppers are tender and the filling takes on a light golden glow. This baking transforms the filling from creamy to decadently baked and the peppers to melt-in-your-mouth softness.
How to Serve Spinach and Feta Stuffed Mini Peppers Recipe
Garnishes
Sprinkle chopped fresh parsley over the warm-filled peppers just before serving to add a fresh burst of color and a slight herbal lift that contrasts beautifully with the creamy, tangy filling.
Side Dishes
These stuffed mini peppers shine on their own but also pair wonderfully with fresh green salads, crusty artisan bread, or even alongside a Mediterranean grain dish like couscous or quinoa for a fuller meal.
Creative Ways to Present
For parties, arrange the peppers on a large platter garnished with extra herbs and lemon wedges for squeezing. You can also skewer two or three on decorative toothpicks, turning them into convenient finger foods that are just as pretty as they are tasty.
Make Ahead and Storage
Storing Leftovers
After enjoying your peppers, store any leftovers in an airtight container in the refrigerator. They keep well for up to 3 days, making them a great option for making ahead and enjoying as snacks or quick lunches.
Freezing
This Spinach and Feta Stuffed Mini Peppers Recipe freezes well too! After baking, let the peppers cool completely, then store them in a freezer-safe container or bag. To maintain their best texture and flavor, consume within 2 months.
Reheating
Reheat your stuffed peppers gently in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through to keep their texture intact. Microwave reheating is possible but may soften the peppers too much, so the oven is preferred.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach is ideal for its bright color and texture, you can use frozen spinach if that’s what you have. Just be sure to thaw and squeeze out as much moisture as possible before cooking to prevent a watery filling.
Are these mini peppers spicy?
The mini sweet peppers used in this recipe are naturally mild and sweet. If you want some heat, try substituting mini hot peppers or adding crushed red pepper flakes to the filling.
Is this recipe gluten-free?
Yes, this Spinach and Feta Stuffed Mini Peppers Recipe contains no gluten ingredients, making it safe for those avoiding gluten.
Can I make the filling ahead of time?
Absolutely! The filling can be prepared a day in advance and refrigerated. When you’re ready, simply stuff the peppers and bake as directed.
What can I substitute for cream cheese?
You can try using ricotta or mascarpone for a lighter, fluffier texture, but keep in mind it will change the flavor profile slightly.
Final Thoughts
I can’t recommend this Spinach and Feta Stuffed Mini Peppers Recipe enough for anyone who loves a vibrant, delicious appetizer that comes together quickly and satisfies every craving for creamy, tangy, and fresh all in one bite. Trust me, once you try it, this dish will become your go-to for gatherings, snack time, or whenever you want to add a splash of Mediterranean sunshine to your table.
Print
Spinach and Feta Stuffed Mini Peppers Recipe
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful Mediterranean-style Spinach and Feta Stuffed Mini Peppers, featuring tender mini sweet peppers filled with a creamy blend of spinach, feta, cream cheese, and Parmesan. Perfect as a savory appetizer or light snack, baked to golden perfection and garnished with fresh parsley.
Ingredients
Peppers
- 16–18 mini sweet peppers (halved lengthwise and seeds removed)
- 1 tablespoon olive oil
Filling
- 2 cups fresh spinach (chopped)
- 1 garlic clove (minced)
- 4 ounces cream cheese (softened)
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
Garnish (optional)
- Chopped fresh parsley
Instructions
- Preheat 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 Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and chopped spinach, cooking until the spinach is wilted, about 2–3 minutes. Remove the skillet from heat and let the mixture cool slightly.
- Prepare Filling: In a medium bowl, combine softened cream cheese, crumbled feta, grated Parmesan, dried oregano, salt, and black pepper. Mix until well blended. Fold in the cooked spinach and garlic mixture until evenly incorporated.
- Stuff Peppers: Spoon the prepared filling into each halved mini sweet pepper, filling generously but neatly. Arrange the stuffed peppers on the prepared baking sheet in a single layer.
- Bake: Place the baking sheet into the preheated oven and bake for 15–18 minutes until the peppers are tender and the filling is lightly golden on top.
- Garnish and Serve: Remove from the oven and, if desired, sprinkle with chopped fresh parsley for a burst of color and freshness. Serve warm or at room temperature as an elegant appetizer.
Notes
- You can prepare the filling ahead of time and refrigerate until ready to stuff and bake, making this recipe convenient for entertaining.
- For a spicier twist, use mini hot peppers instead of sweet peppers or add a pinch of crushed red pepper flakes to the filling mixture.
- To make the dish gluten-free, ensure all cheeses and ingredients used do not contain gluten additives.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
