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Kosher Stuffed Mini Bell Peppers with Creamy Feta and Fresh Herbs

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✓ Pesach-friendly. Look for a Pesach hechsher on: cheese. Pesach recipes and menu planner

Dairy (Milchig)

Stuffed mini bell peppers are an easy, colorful appetizer. Sweet mini peppers are filled with a creamy mixture of feta and cream cheese with dill, parsley, garlic and lemon, roasted until tender and topped with toasted pine nuts.

Tips

Halve the peppers lengthwise and remove the seeds, keeping the stems on for a nice look. Blend the cheeses with the herbs and lemon until smooth, then pipe or spoon in the filling without overstuffing. Roast just until the peppers soften and the filling is warm. The sweet roasted peppers balance the tangy feta.

Kosher Notes

These peppers are dairy (milchig). Use cheeses with a reliable hechsher. Goat cheese works in place of half the feta; sun-dried tomatoes make a good addition.

Make-Ahead

Fill the peppers up to 2 hours ahead and bake just before serving. Leftovers keep for 3 days.

Kosher Stuffed Mini Bell Peppers with Creamy Feta and Fresh Herbs
These colorful stuffed mini bell peppers filled with creamy feta and fresh herbs make an elegant appetizer that's surprisingly simple to prepare.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 18 mini sweet bell peppers mixed colors preferred
  • 6 oz feta cheese crumbled
  • 4 oz cream cheese softened
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice fresh
  • 2 tablespoons olive oil divided
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons pine nuts toasted, optional

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Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Wash and dry the mini peppers. Cut off the tops and remove seeds and membranes. If peppers don't sit upright, trim a thin slice from the bottom.
  3. In a medium bowl, combine feta cheese, cream cheese, dill, parsley, garlic, lemon juice, and black pepper. Mix until well combined and creamy. If using pine nuts, fold them in now.
  4. Using a small spoon, carefully stuff each pepper with the feta mixture, filling them about 3/4 full. Don't overpack.
  5. Place stuffed peppers on the prepared baking sheet. Brush lightly with 1 tablespoon olive oil.
  6. Bake for 20-25 minutes, until peppers are tender and slightly golden. The filling should be heated through and lightly golden on top.
  7. Remove from oven and drizzle with remaining olive oil. Let cool for 5 minutes before serving.

Notes

These peppers can be prepared up to 2 hours ahead and baked just before serving. Store leftovers in refrigerator for up to 3 days. For a different flavor, try substituting goat cheese for half the feta, or add sun-dried tomatoes to the filling.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 85
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 220mg 10%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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