Stuffed Mini Peppers: Quick & Healthy Snack
Effortless Party Pleaser Appetizers.
Creamy feta and herb stuffed mini peppers, a perfect high-protein, low-carb snack or party appetizer ready in minutes.
I remember one afternoon, some friends called to say they were stopping by in an hour. Oops. My kitchen was clean, but my fridge was looking a little sparse. I found a bag of these cute mini peppers and a few wedges of Laughing Cow cheese. I crumbled in some feta I had, snipped some chives from my window box, and started stuffing. They looked so cheerful and bright on the plate. When my friends arrived, they were gone in minutes. It was just a quiet reminder that you don't need a complicated plan to make something lovely.
Why You'll Adore This Recipe
- •They are so simple to make, perfect for last-minute guests.
- •The colors are just beautiful on a serving platter.
- •That creamy, tangy, herby filling is honestly addictive.
- •It's a healthy, low-carb snack that feels like a treat.
- •Perfect for parties, lunchboxes, or a quiet afternoon snack.
Wow, I made these for a family get-together and everyone raved about them. The filling is so creamy and flavorful, and they look so impressive on the platter. This is definitely my new go-to appetizer recipe. Thank you for sharing something so simple and delicious!
Essential Ingredient Guide
- Mini Sweet Peppers: Look for a bag with a mix of red, orange, and yellow peppers for the prettiest presentation. Their natural sweetness is a perfect match for the salty cheese filling.
- Laughing Cow Cheese: This is my secret to an effortlessly creamy base. It's soft, mild, and helps bind everything together. Let it sit at room temperature for a bit to make mixing easier.
- Feta Cheese: This brings that wonderful salty, tangy flavor. I prefer buying a block and crumbling it myself for the best texture, but pre-crumbled works just fine in a pinch.
Complete Cooking Process
- First, give your mini peppers a gentle wash and pat them dry.
- Slice each one in half from stem to tip. A small, sharp knife works best.
- Use your fingers or a small spoon to scoop out the white membranes and seeds. You want a clean little boat for the filling.
- Arrange them neatly on your baking sheet, all facing up.
- In a bowl, add your softened Laughing Cow wedges, the crumbled feta, and a dollop of Greek yogurt.
- Sprinkle in the garlic powder, pepper, and just a tiny pinch of salt.
- Add your freshly chopped herbs. I love chives, but dill or even parsley would be lovely.
- Mash and stir with a fork until everything is creamy and combined. It doesn't have to be perfectly smooth; a few feta crumbles are nice.
- Using a small teaspoon, carefully fill each pepper half with the cheese mixture.
- Once they're all filled, drizzle them with a little olive oil.
- Pop them into the preheated oven and bake until the peppers are soft and the filling is bubbly and warm.
- Let them rest for a moment on the pan before moving them to a platter. They're delicate when they're hot.
A Few Common Questions
→Can I make these ahead of time?
Yes, absolutely. You can prep and stuff the peppers, then cover and refrigerate them for up to a day. Just bake them right before you're ready to serve.
→Can I serve these cold?
You can! They are delicious served chilled as a refreshing, crunchy snack. If you plan to serve them cold, you can skip the baking step altogether.
→What other cheeses can I use?
Goat cheese would be a wonderful substitute for feta if you like its tangy flavor. You could also mix in a little shredded mozzarella or parmesan for a different texture.
→How can I add a little spice?
A pinch of red pepper flakes in the cheese mixture would be perfect. Or you could add some finely diced jalapeño for a fresh kick of heat.
Stuffed Mini Peppers: Quick & Healthy Snack
Stuffed mini peppers recipe with feta and Laughing Cow cheese! A high protein, low carb snack ready in minutes. Perfect party appetizer.
Timing
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Recipe Details
Ingredients
For the Peppers
- 011 lb mini sweet peppers (about 16-20)
- 021 tablespoon olive oil
For the Creamy Filling
- 014 wedges of Laughing Cow cheese, softened
- 024 oz crumbled feta cheese
- 032 tablespoons Greek yogurt or cream cheese
- 042 tablespoons chopped fresh chives or dill
- 051/2 teaspoon garlic powder
- 061/4 teaspoon black pepper
- 07A pinch of salt (feta is already salty)
Instructions
Preheat your oven to 400°F (200°C). Slice the mini peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up on a baking sheet.
In a medium bowl, combine the softened Laughing Cow cheese, crumbled feta, Greek yogurt, fresh chives, garlic powder, salt, and pepper.
Mix everything together until it's well combined and creamy. Honestly, using a fork works perfectly for this.
Carefully spoon the cheese mixture into each pepper half. Don't overfill them, just a nice little mound in each one.
Drizzle the stuffed peppers lightly with olive oil.
Bake for 10-12 minutes, or until the peppers are tender and the cheese filling is warm and slightly golden on top.
Let them cool for a few minutes before serving. They taste wonderful warm.
Notes & Tips
- 1If you don't have fresh herbs, you can use 1 teaspoon of dried dill or chives instead.
- 2Feel free to add other mix-ins like chopped spinach or olives to the filling.
- 3These are fantastic cooked in an air fryer! Try them at 375°F for about 6-8 minutes.
Tools You'll Need
- •Let the cheese soften at room temperature for about 20 minutes; it makes mixing so much easier.
- •A small grapefruit spoon is surprisingly perfect for scooping out the pepper seeds.
- •For even stuffing, you can put the filling in a small plastic bag, snip the corner, and pipe it into the peppers.
- •Don't bake them for too long, or the peppers will become too soft and lose their shape.