Savory Stuffed Mini Bell Peppers
A delightful and visually stunning dish, these savory stuffed mini bell peppers are filled with a creamy, herb-infused cheese mixture. Perfect for any occasion, they will impress your guests and leave you craving more.
Ingredients
Mini Bell Peppers
- 12 pieces Mini Bell Peppers Bright and inviting, they add a sweet crunch.
Cheese Filling
- 8 ounces Cream Cheese Creamy and smooth, forming the base of the filling.
- 4 ounces Feta Cheese Salty and tangy, adding depth to every bite.
- 1 tablespoon Fresh Herbs (Parsley, Chives) Freshness and brightness elevate the dish.
- 1 teaspoon Garlic Powder A hint of warmth and aromatic flavor.
- 1/2 teaspoon Red Pepper Flakes A touch of heat for those who like a bit of spice.
- 1 teaspoon Lemon Zest A splash of citrusy brightness to balance the flavors.
- 1 teaspoon Salt Just enough to enrich the overall taste.
Finishing Touches
- 1 tablespoon Olive Oil Rich and fruity, this enhances the flavor.
- 2 tablespoons Toasted Pine Nuts Crunchy and nutty, they enhance the filling's texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the mini bell peppers and slice them in half, removing seeds and membranes.
- In a bowl, mix cream cheese and feta until creamy. Add herbs, garlic powder, red pepper flakes, lemon zest, and salt. Blend well to combine all flavors.
- Stuff the pepper halves with the cheese mixture. Be generous with the filling.
- Place the stuffed peppers on a baking sheet and drizzle with olive oil.
Cooking
- Bake for 20-25 minutes until tender and golden.
- Allow to cool slightly before serving. Enjoy warm!
Notes
For an added layer of flavor, consider adding crumbled bacon or chopped sun-dried tomatoes to the cheese mixture. Leftovers can be stored in the refrigerator for up to three days in an airtight container.