Description
Twenty-four warm mini-pepper halves filled with spinach and feta.
Ingredients
Scale
- 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