Kosher Stuffed Mini Bell Peppers with Creamy Feta and Fresh Herbs

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I discovered these stuffed mini bell peppers during a particularly busy week when I needed something that looked impressive but didn’t require hours in the kitchen. The combination of creamy feta, fresh herbs, and those adorable mini peppers creates a dish that’s perfect for entertaining or just treating your family to something special.

Why Mini Bell Peppers Make Perfect Vessels

What I love about this recipe is how the sweetness of the roasted peppers balances perfectly with the tangy feta. I use a mixture of feta, cream cheese, and fresh dill for the filling, which creates this incredibly smooth texture that holds together beautifully. The key is to not overstuff the peppers. You want them plump but not bursting, so they cook evenly and look elegant on the plate.

The Best Feta Filling Technique

These peppers work wonderfully as an appetizer for Shabbat dinner or as a side dish alongside roasted chicken or fish. I’ve served them at dinner parties where they disappear within minutes. The colors are gorgeous too, especially if you can find mini peppers in different shades. And since they’re dairy, they pair nicely with lighter kosher meals when you’re not serving meat.

The technique here is simple but there are a couple of tricks that make all the difference. First, I slice just a tiny bit off the bottom of each pepper so they sit upright without rolling around. Second, I brush them lightly with olive oil before baking, which helps them develop that beautiful golden color. The whole process takes about 45 minutes from start to finish, and most of that is hands-off baking time.

Kosher Stuffed Mini Bell Peppers with Creamy Feta and Fresh Herbs - Mediterranean recipe
I discovered these stuffed mini bell peppers during a particularly busy week when I needed something that looked impressive but didn't require hours in the kitchen. The combination of creamy feta, fresh herbs, and those adorable mini peppers creates a dish that's perfect for entertaining or just treating your family to something special. What I love about this recipe is how the sweetness of the roasted peppers balances perfectly with the tangy feta. I use a mixture of feta, cream cheese, and fresh dill for the filling, which creates this incredibly smooth texture that holds together beautifully. The key is to not overstuff the peppers. You want them plump but not bursting, so they cook evenly and look elegant on the plate. These peppers work wonderfully as an appetizer for Shabbat dinner or as a side dish alongside roasted chicken or fish. I've served them at dinner parties where they disappear within minutes. The colors are gorgeous too, especially if you can find mini peppers in different shades. And since they're dairy, they pair nicely with lighter kosher meals when you're not serving meat. The technique here is simple but there are a couple of tricks that make all the difference. First, I slice just a tiny bit off the bottom of each pepper so they sit upright without rolling around. Second, I brush them lightly with olive oil before baking, which helps them develop that beautiful golden color. The whole process takes about 45 minutes from start to finish, and most of that is hands-off baking time.
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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

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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