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
