Oh my goodness, let me tell you about these Mediterranean Stuffed Mini Peppers! They’re like little bursts of sunshine on a plate—so colorful, tasty, and just the perfect bite-sized appetizer! I love making these because not only are they super easy to whip up, but they also make for an impressive presentation at any gathering. Picture this: vibrant mini peppers filled with a savory mix of quinoa, feta, olives, and fresh herbs, all baked to perfection. Trust me, the aroma that fills your kitchen will have everyone drooling! Plus, they’re vegetarian-friendly, making them a hit for all kinds of guests. Whether you’re hosting a party or just need a snack, these stuffed peppers will shine on your table!
Ingredients List
- 12 mini sweet peppers
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, chopped
- 1/4 cup cherry tomatoes, diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
How to Prepare Mediterranean Stuffed Mini Peppers
Preparing these Mediterranean Stuffed Mini Peppers is a delightful and straightforward process! Just follow these steps, and you’ll have a gorgeous appetizer ready in no time.
Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). Preheating is crucial because it helps ensure even cooking throughout the peppers. Trust me, you don’t want them to turn out unevenly cooked—nobody likes a crunchy bite in the middle of a tender pepper!
Prepare the Peppers
Now, grab those vibrant mini sweet peppers and cut them in half lengthwise. Be careful with the knife, and don’t rush this step! Once halved, gently scoop out the seeds. This will create the perfect little boats for our tasty filling. Make sure to keep the peppers intact so they hold all that deliciousness!
Make the Filling
In a mixing bowl, combine your cooked quinoa, crumbled feta cheese, chopped Kalamata olives, diced cherry tomatoes, and fresh parsley. Drizzle in the olive oil and squeeze in the lemon juice. Give it a good stir until everything is well mixed. The flavors will meld beautifully, and you’ll be ready to stuff those peppers in no time!
Stuff the Peppers
Now comes the fun part! Take a spoonful of that flavorful filling and generously stuff each pepper half. Don’t be shy—pack it in there! This is where the magic happens, and you want every bite to be bursting with flavor.
Bake the Peppers
Place your stuffed peppers on a baking sheet and pop them in the oven. Bake for about 20 minutes, or until the peppers are tender and the filling is heated through. You’ll know they’re ready when they look vibrant and smell amazing!
Serve the Peppers
Once they’re out of the oven, let them cool for just a minute. You can serve these Mediterranean stuffed mini peppers warm or at room temperature—either way, they’re sure to impress! I love pairing them with a light dipping sauce or serving them alongside a fresh salad for a complete meal. Enjoy!
Why You’ll Love This Recipe
- Colorful and Eye-Catching: These mini peppers are vibrant and visually appealing, making them a great addition to any table.
- Healthy and Nutritious: Packed with quinoa, fresh vegetables, and feta, they’re a wholesome snack or appetizer that won’t leave you feeling guilty.
- Simple to Make: With just a few easy steps, you’ll have a delicious dish ready to impress your friends and family.
- Customizable: Feel free to mix and match the filling ingredients to suit your taste—add some spices or swap out the cheese for variety!
- Great for Meal Prep: You can make these ahead of time, store them, and just pop them in the oven when needed—perfect for busy days!
- Vegetarian-Friendly: A fantastic option for vegetarians and those looking to add more plant-based dishes to their diet.
- Perfect for Any Occasion: Whether it’s a party, a picnic, or just a cozy night in, these stuffed peppers fit right in!
Tips for Success
Alright, let’s make sure your Mediterranean Stuffed Mini Peppers turn out absolutely perfect! Here are some handy tips to keep in mind:
- Check Your Quinoa: Make sure your quinoa is cooked properly before mixing it with the other ingredients. It should be fluffy and fully tender—nobody wants crunchy quinoa in their peppers!
- Don’t Overfill: While it’s tempting to cram as much filling as possible into each pepper, be careful! Overfilling can lead to spills during baking, and we want those beautiful peppers to shine without a mess.
- Experiment with Spices: If you want to elevate the flavor, don’t hesitate to add spices like oregano, smoked paprika, or garlic powder to the filling. It adds a lovely depth that complements the Mediterranean vibe!
- Choose Ripe Peppers: When selecting your mini sweet peppers, go for ones that are firm and brightly colored. They should feel heavy for their size—this usually means they’re fresh and juicy!
- Watch the Baking Time: Keep an eye on the peppers while they bake. Ovens can vary, so check them a few minutes early to ensure they don’t overcook. You want them tender but not mushy!
- Let Them Cool: After baking, give your stuffed peppers a minute to cool before serving. This allows the flavors to settle and makes them easier to handle. Plus, they taste fantastic at room temperature!
- Make Them Ahead: If you’re prepping for a gathering, you can assemble these in advance and bake them just before serving. It saves you time and keeps your kitchen stress-free!
With these tips in your back pocket, you’ll be ready to impress everyone with your delicious Mediterranean Stuffed Mini Peppers. Happy cooking!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of these delightful Mediterranean Stuffed Mini Peppers. Keep in mind these values are approximations, but they’ll give you a good idea of the goodness you’re enjoying!
- Serving Size: 1 stuffed pepper
- Calories: 120
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 250mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 2g
- Protein: 4g
These mini peppers are not only tasty but also a healthy option packed with nutrients! Enjoy every bite guilt-free!
FAQ Section
Can I make these ahead of time?
Absolutely! You can prepare the Mediterranean Stuffed Mini Peppers in advance. Just assemble them as per the recipe, then cover and refrigerate them until you’re ready to bake. When it’s time to serve, pop them in the oven straight from the fridge—they’ll still taste fantastic!
What can I substitute for feta cheese?
If you’re not a fan of feta or need a substitute, no worries! You can use goat cheese for a tangy alternative, or even cream cheese if you prefer something creamier. For a dairy-free option, try using cashew cheese or a vegan feta alternative. The key is to choose something that complements the other flavors in the filling.
Can I use different vegetables for stuffing?
Of course! While mini sweet peppers are my favorite, you can get creative with your stuffing veggies. Zucchini, eggplant, or even large mushrooms can work wonderfully. Just keep in mind that cooking times may vary depending on the vegetable you choose, so adjust accordingly to ensure everything is tender and delicious!
Storage & Reheating Instructions
Storing your leftover Mediterranean Stuffed Mini Peppers is easy-peasy, and this dish holds up surprisingly well! Once they’ve cooled down, I recommend transferring any uneaten stuffed peppers into an airtight container. They’ll stay fresh in the refrigerator for up to 3 days—just make sure to seal them tightly to keep that delicious flavor intact!
Now, when it comes to reheating, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the stuffed peppers on a baking sheet and cover them with foil to prevent them from drying out. Heat them for about 10–15 minutes, or until they’re warmed through. You’ll know they’re ready when the peppers are tender and the filling is nice and hot!
If you’re short on time, you can also reheat them in the microwave. Just pop one or two on a microwave-safe plate and heat them for about 30 seconds to a minute, making sure to check for doneness. Keep in mind, though, that the microwave may not give you that lovely roasted texture, but they’ll still taste great!
Enjoy those leftovers, and don’t forget—these stuffed peppers are just as tasty the next day! Perfect for a quick snack or a light meal. Happy eating!
Print
Mediterranean Stuffed Mini Peppers: 7 Delightful Reasons to Savor
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Mediterranean Stuffed Mini Peppers are colorful, tasty, and easy to make. They are perfect as an appetizer or snack.
Ingredients
- 12 mini sweet peppers
- 1 cup cooked quinoa
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, chopped
- 1/4 cup cherry tomatoes, diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the mini peppers in half lengthwise and remove the seeds.
- In a bowl, mix quinoa, feta, olives, tomatoes, parsley, olive oil, and lemon juice.
- Stuff each pepper half with the quinoa mixture.
- Place stuffed peppers on a baking sheet.
- Bake for 20 minutes until the peppers are tender.
- Serve warm or at room temperature.
Notes
- You can use other cheeses if desired.
- Add spices like oregano for extra flavor.
- These can be made ahead and served later.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Mediterranean Stuffed Mini Peppers