Spinach Feta Stuffed Mini Peppers. Sweet mini peppers filled with cooked, squeezed spinach, feta, cream cheese and dill, then baked warm. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Colorful small bites with a cooked filling
Spinach feta stuffed mini peppers use sweet pepper halves as little boats for a tangy, creamy filling. Cooking and squeezing the spinach before stuffing keeps the mixture thick instead of pooling on the baking sheet.
The twenty-four-half yield assumes twelve roughly similar peppers. Actual packages vary widely; the first tray must establish whether four ounces each of feta and cream cheese fill the chosen peppers without excess. This recipe has not been kitchen-tested.
Make the filling cohesive, not wet
Wilt five ounces spinach with a little garlic and let it cool before squeezing it dry. Then chop it so a single leaf does not pull out the entire filling on the first bite. Softened cream cheese binds the mixture; crumbled feta retains little salty pockets.
Dill and lemon zest are measured into the base. There is no lemon juice, egg or bread crumb in this version. A watery herb sauce or an egg-baked custard would need another method and image.
Feta and cream cheese contain milk. A plant-based filling cannot inherit the texture or allergen status of this card without a separate test.
Ingredients for 24 pepper halves
| Ingredient | Amount | Use |
|---|---|---|
| Sweet mini peppers | 12 peppers | About 1 lb; halve lengthwise and remove seeds. |
| Olive oil | 1 tablespoon | Wilt spinach. |
| Baby spinach | 5 ounces | Cook and squeeze dry. |
| Garlic clove, minced | 1 clove | Spinach skillet. |
| Cream cheese, softened | 4 ounces | Filling binder. |
| Crumbled feta | 4 ounces | Filling; taste before adding salt. |
| Fresh dill, chopped | 1 tablespoon | Filling. |
| Finely grated lemon zest | 1/2 teaspoon | Filling. |
| Ground black pepper | 1/4 teaspoon | Filling. |
Step-by-step method
- Heat oven to 375°F and line a rimmed sheet. Halve 12 sweet mini peppers lengthwise and remove seeds and membranes, making 24 small boats. Keep paired halves together for even portioning.
- Heat 1 tbsp olive oil in a skillet and wilt 5 oz baby spinach with one minced garlic clove, about 5–7 minutes. Cool enough to handle and squeeze out pooled liquid; chop the cooked greens.
- Mix spinach with 4 oz softened cream cheese, 4 oz crumbled feta, 1 tbsp chopped dill, 1/2 tsp lemon zest and 1/4 tsp pepper. Fill each pepper half with a similar spoonful without piling high beyond its edge.
- Bake at 375°F approximately 15–18 minutes until peppers soften slightly and filling is hot. Let stand 10 minutes before serving. Record actual pepper size, filling fit, moisture and count in a kitchen trial.
Fill the pepper boats
Slice lengthwise to expose a broad stable opening and remove seeds. Keep the stem if it helps a half retain shape, but inspect it before service. Divide filling across all halves before topping off any one pepper.
Bake on parchment at 375°F until filling is hot and peppers soften but still hold for handling, approximately fifteen to eighteen minutes. A ten-minute stand is included in the planning time so the cheese is less molten when guests pick one up.
The first batch should document whether the peppers release excess moisture, sag or keep an attractive color. Do not claim make-ahead success before it has been tried.
If the tray is watery
The main control is well-squeezed cooked spinach. Also inspect whether mini peppers were washed and dried before filling. A high mound of cheese can melt over the edge and make the pepper hard to lift.
If feta makes the filling too salty, record the brand and adjust a measured next batch rather than adding unlisted sugar. There is no added salt in the current formula for that reason.
The Yummy Bowl offers a related spinach-feta pepper concept, not proof of this eggless filling's set and portion count.
Serve on a party platter
Arrange warm halves in a single layer so their colors and fillings remain visible. A cooling or reheating plan for advance preparation still needs a kitchen test; do not leave a dairy-filled platter out indefinitely.
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Mini-pepper questions
Are the peppers spicy?
The base uses sweet mini peppers, not hot chiles; confirm the package.
Why squeeze spinach?
It prevents pooled water from thinning the cheese filling.
Can I serve them cold?
The measured method bakes them warm. A cold version requires a separate taste and holding test.
Further reading and related Chefly recipes: The Yummy Bowl's spinach-feta mini peppers. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Spinach Feta Stuffed Mini Peppers. Category: Appetizers. 24 pepper halves. Prep approximately 20 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 10 minutes; total approximately 55 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 12 peppers Sweet mini peppers; 1 tablespoon Olive oil; 5 ounces Baby spinach; 1 clove Garlic clove, minced; 4 ounces Cream cheese, softened; 4 ounces Crumbled feta; 1 tablespoon Fresh dill, chopped; 1/2 teaspoon Finely grated lemon zest; 1/4 teaspoon Ground black pepper.
Instructions: Heat oven to 375°F and line a rimmed sheet. Halve 12 sweet mini peppers lengthwise and remove seeds and membranes, making 24 small boats. Keep paired halves together for even portioning. Heat 1 tbsp olive oil in a skillet and wilt 5 oz baby spinach with one minced garlic clove, about 5–7 minutes. Cool enough to handle and squeeze out pooled liquid; chop the cooked greens. Mix spinach with 4 oz softened cream cheese, 4 oz crumbled feta, 1 tbsp chopped dill, 1/2 tsp lemon zest and 1/4 tsp pepper. Fill each pepper half with a similar spoonful without piling high beyond its edge. Bake at 375°F approximately 15–18 minutes until peppers soften slightly and filling is hot. Let stand 10 minutes before serving. Record actual pepper size, filling fit, moisture and count in a kitchen trial.
Allergens: Milk in feta and cream cheese; Check packaged cheeses and cross-contact labels. Review packaged ingredients and cross-contact before serving.
Print
Spinach Feta Stuffed Mini Peppers
- Total Time: 55 minutes
- Yield: 24 servings 1x
Description
Twenty-four warm mini-pepper halves filled with spinach and feta.
Ingredients
- 12 peppers Sweet mini peppers
- 1 tablespoon Olive oil
- 5 ounces Baby spinach
- 1 clove Garlic clove, minced
- 4 ounces Cream cheese, softened
- 4 ounces Crumbled feta
- 1 tablespoon Fresh dill, chopped
- 1/2 teaspoon Finely grated lemon zest
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 375°F and line a rimmed sheet. Halve 12 sweet mini peppers lengthwise and remove seeds and membranes, making 24 small boats. Keep paired halves together for even portioning.
- Heat 1 tbsp olive oil in a skillet and wilt 5 oz baby spinach with one minced garlic clove, about 5–7 minutes. Cool enough to handle and squeeze out pooled liquid; chop the cooked greens.
- Mix spinach with 4 oz softened cream cheese, 4 oz crumbled feta, 1 tbsp chopped dill, 1/2 tsp lemon zest and 1/4 tsp pepper. Fill each pepper half with a similar spoonful without piling high beyond its edge.
- Bake at 375°F approximately 15–18 minutes until peppers soften slightly and filling is hot. Let stand 10 minutes before serving. Record actual pepper size, filling fit, moisture and count in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: spinach skillet 7 minutes plus oven 15–18 minutes and a 10-minute cooling stand; oven preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
Nutrition
- Serving Size: One filled pepper half