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Greek Feta-Stuffed Mini Bell Peppers
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Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Mixing Bowl
  • Sharp Knife

Ingredients
  

  • 12 mini bell peppers, halved and seeded
  • 1 cup crumbled feta cheese
  • 1/4 cup finely chopped Kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the feta, olives, olive oil, oregano, and garlic in a mixing bowl. Mash and stir until the mixture forms a chunky paste.
  • Spoon the feta mixture into each halved mini bell pepper, filling them evenly without overstuffing.
  • Arrange the filled peppers on a serving platter and scatter the chopped parsley over the top before serving.

Notes

Make the feta filling up to a day ahead and store it in the fridge, then fill the peppers right before guests arrive so the shells stay crisp. If you want a milder garlic taste, use half a clove or let the filled peppers sit for ten minutes before serving.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Mixing Bowl, Sharp Knife