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Served red and orange mini peppers
Mirjana

Feta-Stuffed Mini Peppers with Olives & Walnuts

5 from 2 votes
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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. 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.
    Chopped ingredients and a spoon of paprika
  2. 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.
  3. 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.
    Cheese stuffed peppers and fresh herbs on side
  4. 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.
    Stuffed mini peppers,herbs and olives

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!