Ingredients
Method
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Using a small spoon, carefully stuff each pepper with the feta mixture, filling them about 3/4 full. Don't overpack.
- Place stuffed peppers on the prepared baking sheet. Brush lightly with 1 tablespoon olive oil.
- Bake for 20-25 minutes, until peppers are tender and slightly golden. The filling should be heated through and lightly golden on top.
- 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.