Cherry Peppers Stuffed With Feta Recipes

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STUFFED CHERRY PEPPERS RECIPE



Stuffed Cherry Peppers Recipe image

Stuffed Cherry Peppers Recipe - hot red cherry peppers, stuffed with a creamy mixture of cream cheese and feta. These Stuffed Cherry Peppers make the perfect appetizer year round.

Provided by Lyubomira

Categories     Appetizer

Time 10m

Number Of Ingredients 6

24 red hot cherry peppers
4 oz cream cheese (at room temperature)
6 oz feta cheese (crumbled)
1/2 tsp garlic (pressed)
1 tbsp parsley (chopped)
1 tsp lemon juice (optional)

Steps:

  • In a bowl, combine cream cheese, feta, garlic, parsley and lemon juice (optional). Mix with a spatula to combine.
  • Fill a disposable pastry bag with the mixture. Fill each paper with the mixture.
  • Store in a jar in the fridge for up to 1 week.

Nutrition Facts : Calories 43 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 95 mg, Sugar 1 g, ServingSize 1 serving

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME



Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme image

Categories     Pepper     Tomato     Side     Bake     Feta     Cherry     Thyme

Yield serves 4

Number Of Ingredients 7

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
1 heaping cup cherry tomatoes (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat's milk), crumbled
1 teaspoon coarsely chopped fresh thyme
8 basil leaves, torn into pieces
Freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat the oven to 400°F, with the rack in the top third. Place the bell pepper halves, cut sides up, in a baking dish. Toss together the tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
  • Bake the stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove the foil; continue to bake until the tomatoes begin to burst and the cheese turns light brown, 13 to 15 minutes more. Remove the stuffed peppers from the oven, and serve warm.

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