Method
Step 1: Prepare the peppers
Preheat the oven to 190°C.
Wash the mini peppers and pat them dry.
Slice each pepper in half lengthways and remove the seeds and membranes.
Arrange the pepper halves on a baking tray lined with baking paper.
Step 2: Make the filling
In a mixing bowl, combine:
150g feta cheese, crumbled
100g cream cheese
50g sun-dried tomatoes, finely chopped
30g black olives, finely chopped
10g fresh parsley, finely chopped
1 garlic clove, minced
1tsp dried oregano
1/2tsp black pepper
1/4tsp sea salt
Mix until evenly combined.
Step 3: Stuff the peppers
Using a teaspoon, fill each pepper half with the cheese mixture.
Press the filling gently into the peppers to ensure it stays in place.
Step 4: Add the topping
Sprinkle the pine nuts evenly over the stuffed peppers.
Drizzle with 1tbsp extra virgin olive oil.
Step 5: Bake
Place the tray in the preheated oven.
Bake for 15 to 20 minutes, or until the peppers are tender and the tops are lightly golden.
Step 6: Serve
Remove from the oven and allow to cool for 2 to 3 minutes.
Transfer to a serving platter and garnish with a little extra parsley if desired.
Serve warm or at room temperature.
Serving Suggestion
These Mediterranean Stuffed Mini Peppers make an excellent appetiser, party snack, or light lunch served alongside a fresh Greek-style salad.
