Spinach and Feta Stuffed Mini Peppers are one of those vibrant, irresistible appetizers that light up any table and wow every guest. Each colorful pepper is jam-packed with a creamy, herbed spinach and feta filling, giving you the ideal balance of tangy, savory, and slightly sweet flavors in every bite. Whether you’re hosting a festive gathering or just want a wholesome snack to enjoy at home, this recipe is easy, quick, and absolutely delicious.
Ingredients You’ll Need
You won’t need a long grocery list to put these Spinach and Feta Stuffed Mini Peppers together, but every item brings something special. Bright, sweet peppers are the perfect pocket for a rich, cheesy spinach blend, while just a few aromatics and herbs round out the flavors and textures beautifully.
- Mini sweet peppers (1 pound, halved and seeded): These petite peppers are naturally sweet and perfect for stuffing, holding their shape in the oven.
- Olive oil (1 tablespoon): Adds a hint of richness and helps sauté the garlic and spinach to coax out maximum flavor.
- Fresh spinach (1 cup, chopped): Offers a vibrant green color, tender texture, and fresh flavor to the filling.
- Feta cheese (1/2 cup, crumbled): Delivers a salty, tangy kick that pairs perfectly with sweet peppers and creamy cheeses.
- Cream cheese (2 ounces, softened): Brings a luscious creaminess that melds the filling together—be sure it’s soft for easy mixing.
- Garlic clove (1, minced): Just a touch of garlic brings wonderful aromatic depth to the dish.
- Dried oregano (1/4 teaspoon): A classic Mediterranean herb that ties the whole dish together with earthy, savory notes.
- Salt and black pepper (to taste): Enhances and balances all the flavors—don’t forget to taste as you go!
- Chopped fresh parsley for garnish (optional): Adds a burst of fresh green and a little extra flavor just before serving.
How to Make Spinach and Feta Stuffed Mini Peppers
Step 1: Prep Your Mini Peppers
Start by halving and seeding all your mini sweet peppers. This not only gives you perfect little boats for your savory spinach and feta filling, but it also sets you up for even roasting and delightful presentation. Take the extra minute to make sure each pepper is clean and hollowed out—the end result is totally worth it.
Step 2: Sauté Garlic and Spinach
Warm your olive oil in a skillet over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds until fragrant (don’t let it brown!). Pile in the chopped spinach and sauté, stirring, until the leaves are wilted and tender—typically two to three minutes. This quick sauté brings out the spinach’s deepest flavors and tames any bitterness.
Step 3: Mix the Creamy Filling
Transfer the warm spinach and garlic to a mixing bowl. Add the crumbled feta, softened cream cheese, dried oregano, and a good pinch of salt and black pepper. Stir well until everything is creamy, smooth, and well-blended. The tangy feta and silky cream cheese create a filling you’ll want to eat straight off the spoon!
Step 4: Stuff the Mini Peppers
Using a spoon or a piping bag, generously fill each mini pepper half with your prepared mixture. Arrange the stuffed peppers cut-side up on a parchment-lined baking sheet. Each pepper should be nestled together snugly—it’s okay if they touch a bit, since this helps keep the filling in place while they bake.
Step 5: Bake to Perfection
Slide the tray into your preheated oven at 375°F (190°C) and bake for 15 to 18 minutes. The peppers should become just tender and the filling will be perfectly warmed through. Watch for the filling to become set and a tiny bit golden at the edges. Once done, let them cool for a few minutes before transferring to a serving platter.
Step 6: Add the Finishing Touch
If desired, sprinkle the stuffed mini peppers with freshly chopped parsley right before serving. It adds a pop of color and an herbaceous freshness that sends this dish over the top. Serve your Spinach and Feta Stuffed Mini Peppers warm or at room temperature—either way, they’re absolutely irresistible.
How to Serve Spinach and Feta Stuffed Mini Peppers
Garnishes
A generous pinch of chopped fresh parsley instantly makes your Spinach and Feta Stuffed Mini Peppers look and taste even brighter. If you love an extra touch, a shower of finely grated lemon zest or a drizzle of good olive oil really elevates their Mediterranean flair.
Side Dishes
While these stuffed peppers are dazzling on their own, they pair beautifully with crisp green salads, orzo tossed with lemon and herbs, or a light, tangy yogurt dip. Consider adding them to a mezze platter alongside olives, hummus, and warm pita for a colorful, abundant spread.
Creative Ways to Present
You can arrange the Spinach and Feta Stuffed Mini Peppers in concentric circles on a large platter for a vibrant display, or skewer them onto toothpicks for easy pick-up bites at parties. For something fun, try lining them up on a rustic wooden board with small bowls of extra feta or different dipping sauces on the side.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Spinach and Feta Stuffed Mini Peppers, store them in an airtight container in the refrigerator for up to three days. The peppers may soften a bit, but the flavors continue to meld and improve as they sit.
Freezing
You can freeze these stuffed mini peppers before or after baking. Lay them in a single layer on a tray to freeze solid, then transfer to a freezer-safe container. They’ll keep well for up to two months—simply thaw in the fridge before reheating.
Reheating
To revive that just-baked texture, reheat spinach and feta stuffed mini peppers in a 350°F oven for about 8–10 minutes, or until warmed through. Microwave reheating also works in a pinch, but oven-baking keeps the filling creamy and the peppers’ edges lightly crisp.
FAQs
Can I make Spinach and Feta Stuffed Mini Peppers ahead of time?
Absolutely! You can prepare the peppers and stuffing a day in advance, stuff them, and keep them covered in the refrigerator. Bake them right before serving, or reheat if already baked, for an easy, stress-free appetizer.
Are there any good substitutes for feta cheese?
If feta isn’t your favorite, try swapping it with soft goat cheese for a milder tang, or ricotta for a creamier bite. The overall flavor will change, but your Spinach and Feta Stuffed Mini Peppers will still be utterly delicious.
What’s the best way to prepare mini peppers for stuffing?
Slice them lengthwise and remove the seeds and membranes. This gives you plenty of space to fill them, and makes them sturdy enough to hold up during baking.
Can I add other ingredients to the filling?
Definitely! Chopped sun-dried tomatoes, diced kalamata olives, or a sprinkle of shredded mozzarella on top add a nice Mediterranean twist to your Spinach and Feta Stuffed Mini Peppers.
Do these taste good at room temperature?
Yes, these are wonderful warm from the oven or at room temperature, which makes them ideal for buffets, potlucks, or lunchboxes—no need to fuss with reheating if you don’t want to!
Final Thoughts
Spinach and Feta Stuffed Mini Peppers are one of those recipes you’ll reach for again and again—they’re versatile, colorful, and so easy to love. Try them the next time you’re hosting or need a cheerful snack, and you’ll see just how quickly they disappear from the plate!
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
These Spinach and Feta Stuffed Mini Peppers are a delightful appetizer or side dish that combines the sweetness of mini peppers with a savory and creamy filling. Perfect for parties or as a flavorful addition to any meal.
Ingredients
Mini Peppers:
1 pound mini sweet peppers (halved and seeded)
Spinach Mixture:
1 tablespoon olive oil, 1 cup fresh spinach (chopped), 1/2 cup crumbled feta cheese, 2 ounces cream cheese (softened), 1 garlic clove (minced), 1/4 teaspoon dried oregano, salt and black pepper to taste, chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Sauté Spinach: In a skillet over medium heat, sauté garlic in olive oil for about 30 seconds. Add chopped spinach and cook until wilted, approximately 2–3 minutes. Remove from heat and let cool.
- Prepare Filling: In a mixing bowl, combine sautéed spinach, feta cheese, cream cheese, oregano, salt, and pepper. Stir until smooth.
- Fill Peppers: Spoon the filling into each mini pepper half and place on the baking sheet.
- Bake: Bake for 15–18 minutes until peppers are tender and filling is warmed through.
- Garnish and Serve: Garnish with parsley, if desired, and serve warm or at room temperature.
Notes
- These stuffed mini peppers are versatile and can be served as an appetizer or vegetarian side dish.
- Feel free to customize by using kale instead of spinach or adding shredded mozzarella on top for extra cheesiness.
Nutrition
- Serving Size: 3 stuffed pepper halves
- Calories: 110
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
