Flavorsome Feta Stuffed Mini Sweet Peppers

Finding crowd-pleasing appetizers for parties and get-togethers can feel like a real puzzle. Between juggling different dietary preferences and trying to avoid the same old chips and dip routine, it’s easy to get stuck in an appetizer rut – especially when you’re short on time and need something that won’t keep you trapped in the kitchen all day.

That’s why these feta stuffed mini sweet peppers have become my go-to party starter: they’re quick to put together, look really nice on a platter, and always get eaten up fast. Plus, they’re naturally gluten-free and give you that perfect balance of creamy cheese and fresh crunch in every bite.

What Kind of Mini Sweet Peppers Should I Use?

Mini sweet peppers typically come in bags of mixed colors – red, orange, and yellow – and any of these work perfectly for this recipe. These small peppers are actually the same variety, just harvested at different stages of ripeness, with red being the most mature and sweetest of the bunch. When shopping, look for peppers that are firm and glossy, about 2-3 inches long, with no soft spots or wrinkles. While you might find these labeled as mini bell peppers or sweet snacking peppers at the store, they’re all essentially the same thing. If your grocery store doesn’t have mini peppers, you could use regular bell peppers cut into smaller portions, though you’ll need to adjust the cooking time.

Options for Substitutions

This recipe is pretty simple, but there’s still room for some smart swaps if you need them:

• Mini sweet peppers: If you can’t find mini sweet peppers, you can use regular-sized bell peppers cut into quarters. Just keep in mind they’ll need a few extra minutes of cooking time.
• Avocado oil: Any neutral cooking oil works here – olive oil, vegetable oil, or even coconut oil are good alternatives.
• Feta cheese: While feta gives this dish its signature taste, you could try goat cheese or even ricotta mixed with a bit of salt for a different spin. Just note that the texture and saltiness will be different.
• Spinach: Out of spinach? Swiss chard or kale work great too – just remove the tough stems and chop the leaves into smaller pieces. If using kale, cook it a few minutes longer until tender.
• Fresh garlic: In a pinch, you can use 1 teaspoon of garlic powder instead of fresh garlic, though fresh really does work best here.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mini peppers is not properly preparing the peppers – make sure to remove all seeds and membranes completely, as these can add unwanted bitterness and affect how well the filling stays in place. A common error is overcooking the peppers, which can make them too soft and difficult to handle – aim for a tender-crisp texture by roasting them just until they start to soften but still maintain their shape. When cooking the spinach filling, avoid the temptation to skip draining excess moisture, as wet filling can make your peppers soggy and prevent the feta from binding properly. For the best flavor balance, remember to season your spinach mixture before adding the feta, since the cheese itself is quite salty and it’s harder to adjust the seasoning afterward.

What to Serve With Stuffed Mini Peppers?

These cheesy stuffed peppers make a great appetizer, but they can easily become part of a larger Mediterranean-style spread! Try serving them alongside some warm pita bread and a bowl of hummus for dipping. They’re also perfect partners with a simple Greek salad or a bowl of lemony orzo pasta. If you’re hosting a party, these peppers fit right in on a platter with other finger foods like olives, cherry tomatoes, and cucumber slices – just add some tzatziki sauce on the side for extra dipping fun!

Storage Instructions

Keep Fresh: These stuffed peppers stay great in the fridge for up to 3 days. Just place them in an airtight container, and they’ll be ready whenever you need a quick snack or side dish. They’re perfect for making ahead for parties or weekly meal prep!

Make Ahead: You can prep these peppers a day in advance – just prepare the filling and stuff the peppers, then keep them covered in the fridge. When you’re ready to serve, pop them in the oven until they’re warm and the cheese gets slightly melty. It’s such a time-saver for entertaining!

Leftovers: If you have any leftovers, they make a fantastic cold snack straight from the fridge. But if you prefer them warm, just place them on a baking sheet and heat them in the oven at 350°F for about 10 minutes. The feta will get nice and warm without becoming too melty.

Preparation Time	15-30 minutes
Cooking Time	45-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 60-70 g
• Carbohydrates: 30-35 g

Ingredients

• 15 mini sweet peppers (halved lengthwise*)
• 2 tablespoons avocado oil (split)
• 1 medium yellow onion
• 3 cloves of garlic (finely chopped)
• 5 ounces baby spinach leaves
• 12 ounces crumbled feta cheese
• Sea salt for flavor

Step 1: Caramelize the Onion

Start by caramelizing the onion, as this step requires the most time.

In a large skillet over medium-high heat, heat 1 tablespoon of avocado oil.

Add the chopped onion and sauté, stirring occasionally, until the onion begins to sweat, about 3 to 5 minutes.

Reduce the heat to medium or medium-low and continue cooking, stirring occasionally, until the onions turn golden brown, approximately 30 minutes in total.

Step 2: Pre-Roast the Sweet Peppers

While the onion is cooking, preheat your oven to 350 degrees Fahrenheit.

Use a sharp knife to cut the tops off the sweet peppers, then slice them in half.

Transfer the halved peppers to a large baking sheet in a single layer.

Drizzle them with avocado oil and toss to ensure each piece is lightly coated.

Roast the peppers for 8 to 10 minutes, or until they’ve softened but still hold their shape.

Remove them from the oven and let them cool.

Step 3: Prepare the Spinach Feta Stuffing

Once the onion is caramelized, add the garlic and spinach to the skillet.

Cover the skillet and cook for a few minutes to steam the spinach.

Stir well and continue cooking until the spinach is completely wilted and much of the liquid has evaporated.

Then, add in the feta cheese and stir until the cheese is mostly melted.

Step 4: Stuff and Bake the Peppers

Once the peppers are cool enough to handle, stuff them with the spinach feta mixture.

Place the stuffed peppers on a parchment-lined baking sheet.

Increase the oven temperature to 400 degrees Fahrenheit.

Bake the stuffed peppers for 8 minutes.

After that, switch the oven to the High broil setting and broil for 2 to 3 minutes, or until the feta is slightly golden brown.

Step 5: Serve and Enjoy

For the best experience, serve the spinach and feta stuffed mini peppers fresh out of the oven.

If making ahead, you can reheat the peppers in the oven when ready to serve.

Enjoy this delicious appetizer warm!