Feta-Stuffed Mini Peppers with Olives & Walnuts

As temperatures rise and the air fills with the promise of warmer days, nothing quite captures the spirit of summer like these stuffed mini peppers. Whether you’re a kitchen novice or a seasoned cook, you’ll relish the process of crafting these bite-sized delights. Picture sweet mini peppers brimming with a garlicky cheese and walnut filling, baked to golden perfection—a treat that’s as pleasing to the eyes as it is to the palate. The aroma of the peppers mingling with the tangy feta and the crunch of the walnuts will tantalize your senses, making every bite a moment of pure pleasure.
One of the joys of cooking is the ability to tailor recipes to your taste, and this one is no exception. Feel free to adjust the ingredients and spices to suit your preferences. Add an extra sprinkle of fresh herbs for a burst of flavor, or experiment with different types of olives to create your culinary masterpiece.
These Feta-Stuffed Mini Sweet Peppers with Olives and Walnuts are a versatile delight that can brighten any occasion. Whether served as an appetizer, side dish, or light meal, they bring a touch of Mediterranean magic to your table. Let this recipe channel your inner chef, and savor the joy of creating something truly special in your kitchen. These stuffed mini peppers are not just delicious—they’re also a feast for the senses. Present a table adorned with a colorful array of these gems. They’re perfect for entertaining guests or simply adding a splash of vibrancy to a weekday meal.
As with all my recipes, I encourage you to adjust ingredients and spices to your taste. Use a generous amount of fresh herbs. I like to serve them with seafood and boiled potatoes. Because the sizes of mini peppers vary, you may end up with extra filling. Save it for a spread on your favorite crackers or endive boats; every bite will be a delicious surprise. Get ready to savor the flavors of the Mediterranean right in your own home!

Feta-Stuffed Mini Peppers with Olives & Walnuts

Mirjana

I've always enjoyed experimenting with fresh ingredients and bold flavors in my culinary journey. These stuffed mini peppers are a testament to that passion—easy to prepare, bursting with Mediterranean zest, and visually striking on any table. As with all my recipes, customize the ingredients to suit your taste preferences. Add more herbs, adjust the spice level, or play around with different olives to make this dish uniquely yours.

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Appetizer, Side Dish

Cuisine Mediterranean

Servings 4 servings

Ingredients

  

• 1 lb mini sweet peppers (20-24), tops removed and seeded
• 2 cloves garlic, minced
• 8 oz feta cheese, crumbled
• 4-5 walnuts, finely chopped
• 4-5 pitted pickled green olives, chopped for stuffing
• 2 tbsp olive oil extra-virgin
• 1/2 tsp cayenne pepper (or sweet paprika for a milder flavor)
• 2 tbsp fresh chives or green onion leaves, finely chopped
• 2 tbsp fresh dill, finely chopped
• Salt and pepper, to taste
• 10-12 green and dark pitted olives, for serving (optional)
• sprigs of fresh herbs for serving dill, thime, oregano,mint

Instructions

 

• Preheat and Prepare: Preheat your oven to 420°F (215°C). Select a baking dish that comfortably fits all the mini peppers upright, such as a 7 by 5-inch dish. Prepare Ingredients.
  
• Prepare the Peppers: Start with a pound of fresh, sweet mini-peppers. Count them and place the stems into a baking dish that is not too large so all peppers are upright. Twenty peppers can fit a 7 by 5-inch baking dish that is 2 inches high. Cut the tops off the peppers and hollow out the centers to remove the seeds and membranes. Set them aside.  

  Prepare the Filling: In a mixing bowl, combine minced garlic, crumbled feta cheese, softened cream cheese, finely chopped walnuts, chopped pickled green olives, extra-virgin olive oil, cayenne pepper (or sweet paprika), chopped chives, and chopped dill. Mix until well combined. Season with salt and pepper to taste, but be mindful as the feta and olives are already salty.
  
• Stuff the Peppers: Use a small spoon or piping bag to fill each mini pepper with the cheese and olive mixture, ensuring it is tightly packed.

  Bake: Arrange the stuffed mini peppers upright in the baking dish. Bake in the preheated oven for 25-30 minutes or until the cheese filling is golden and bubbly.
  
• Serve: Transfer the baked peppers to a serving platter. Sprinkle with additional chopped dill and chives for garnish. Serve warm or at room temperature alongside pitted olives for an extra touch of Mediterranean flair.
  

Notes

Experiment with different herbs or add a sprinkle of lemon zest for a citrusy twist. Feel free to incorporate your favorite ingredients to make this recipe uniquely suited to your palate. Whether shared at a gathering or enjoyed as a weeknight treat, this dish promises to bring joy and flavor to your dining experience. Cheers to culinary adventures and the pleasure of savoring good food in good company!

Keyword feta-stuffed peppers, mini sweet peppers, olives and walnuts, summer side dish