Oh my goodness, if you haven’t tried Mediterranean Stuffed Mini Peppers yet, you’re seriously missing out! These little beauties are like a burst of sunshine on your plate. Their vibrant colors—bright reds, yellows, and greens—are just eye-catching, and the flavors? Wow! They’re absolutely delicious. I remember the first time I made these for a gathering; my friends couldn’t get enough of them! They’re not just pretty; they’re packed with wholesome ingredients like quinoa, feta, and olives that come together to create a delightful flavor explosion. Whether you’re hosting a party or just want a tasty snack, these peppers are your go-to. Plus, they’re super easy to whip up—trust me, you’ll want to make them again and again!
Ingredients for Mediterranean Stuffed Mini Peppers
- 12 mini sweet peppers, halved and seeds removed—these are the stars of the show! Their sweetness complements the savory filling perfectly.
- 1 cup cooked quinoa—this healthy grain is not only nutritious but also adds a lovely texture to the stuffing.
- 1/2 cup feta cheese, crumbled—ah, the creamy tang of feta! It’s what gives these peppers that delightful Mediterranean flair.
- 1/4 cup Kalamata olives, chopped—these briny little gems bring a pop of flavor that’s simply irresistible.
- 1/4 cup cherry tomatoes, diced—fresh and juicy, they add a burst of color and sweetness to the filling.
- 2 tablespoons fresh parsley, chopped—this herb brightens up the dish and adds a lovely touch of freshness.
- 2 tablespoons olive oil—because everything’s better with a drizzle of good olive oil, right? It helps to bind the filling and adds richness.
- 1 teaspoon lemon juice—just a squeeze of this zesty juice lifts the flavors and makes everything sing!
How to Prepare Mediterranean Stuffed Mini Peppers
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). Preheating is super important because it ensures that your peppers get that lovely tender texture we’re aiming for. Plus, it helps the flavors meld beautifully while they bake. So, don’t skip this step!
Step 2: Prepare the Mini Peppers
Next, grab those gorgeous mini sweet peppers. Carefully cut them in half lengthwise and take out the seeds. I like to use a small spoon or my fingers to scoop out the seeds—just be gentle so you don’t tear the pepper. You want the halves to hold all that scrumptious filling!
Step 3: Make the Filling
Now, let’s whip up that delicious filling! In a large bowl, combine the cooked quinoa, crumbled feta cheese, chopped Kalamata olives, diced cherry tomatoes, and fresh parsley. Drizzle in the olive oil and lemon juice, then mix everything together until well combined. I love using a fork for this—it helps to break up the feta and makes for a nice, cohesive mixture. Trust me, the aroma is already heavenly!
Step 4: Stuff the Peppers
Time to stuff those peppers! Spoon the filling into each pepper half, making sure to fill them generously. I like to pack it in a bit to ensure they’re bursting with flavor. Just don’t overstuff them, or they might spill out while baking. Arrange the stuffed peppers on a baking sheet, making sure they’re snug but not squished together.
Step 5: Bake
Pop those stuffed beauties into your preheated oven and bake for about 20 minutes. Keep an eye on them! You’ll know they’re done when the peppers are tender and slightly wrinkled, and your kitchen smells absolutely divine. Yum!
Step 6: Serve
Once they’re out of the oven, let them cool for just a few minutes. These Mediterranean Stuffed Mini Peppers are delightful served warm, but they’re also fantastic at room temperature! You can plate them up as a stunning appetizer or snack, and don’t hesitate to drizzle a little extra olive oil on top for that finishing touch. Enjoy every bite!
Why You’ll Love Mediterranean Stuffed Mini Peppers
- Quick preparation—whip these up in just 15 minutes and have them baked in no time!
- Healthy ingredients—packed with nutritious quinoa, fresh veggies, and creamy feta, they’re as good for you as they are delicious.
- Vibrant colors—these mini peppers are not just tasty; they’re a feast for the eyes, making any table look extra inviting.
- Versatile—perfect as an appetizer, snack, or even a light meal. You can serve them warm or at room temperature!
- Customizable—feel free to mix up the filling with your favorite ingredients, from different cheeses to other veggies or spices.
- Crowd-pleaser—everyone loves these little bites! They’re great for parties, potlucks, or just a cozy night in.
- Make-ahead friendly—prepare them in advance and simply pop them in the oven when you’re ready to serve.
Tips for Success with Mediterranean Stuffed Mini Peppers
Alright, my friend, let’s make sure your Mediterranean Stuffed Mini Peppers turn out absolutely perfect every time! Here are some of my go-to tips that I swear by:
- Ingredient Swaps: If you’re not a fan of feta, you can try goat cheese or even cream cheese for a different twist! Want a bit of a kick? Add some diced jalapeños or a sprinkle of red pepper flakes to the filling.
- Baking Technique: For extra flavor, drizzle a little more olive oil over the stuffed peppers before baking. This helps them brown nicely and keeps them moist! Also, if you like a bit of char, you can broil them for the last couple of minutes—just keep an eye on them so they don’t burn!
- Storage: If you have leftovers (which is rare, but hey, it happens!), store them in an airtight container in the fridge for up to 3 days. They also make a fantastic lunch the next day!
- Freezing: You can prep these beauties ahead of time and freeze them before baking! Just assemble them, pop them in a freezer-safe container, and when you’re ready to enjoy, bake them straight from the freezer—just add a few extra minutes to the cooking time.
- Timing: Make sure to keep an eye on the peppers as they bake. Oven temperatures can vary, so check for that tender, wrinkled look. You want them perfectly cooked, not mushy!
- Garnish: Before serving, consider adding a sprinkle of extra fresh parsley or even a drizzle of balsamic glaze for that gourmet touch. It elevates the dish and makes it look so fancy!
With these handy tips in your back pocket, you’re all set to impress your guests or just treat yourself to a delicious snack. Happy cooking!
Nutritional Information for Mediterranean Stuffed Mini Peppers
Alright, let’s chat about the nutritional goodness packed into these little gems! Each Mediterranean Stuffed Mini Pepper is not only a treat for your taste buds but also a pretty balanced option for a snack or appetizer. Here’s a quick rundown of what you can expect:
- 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 numbers can vary a bit depending on your specific ingredients, but overall, you’re getting a lovely mix of nutrients. The quinoa provides a great source of protein, while the peppers and other veggies add fiber and vitamins. Enjoy these delicious bites without any guilt—they’re as nutritious as they are flavorful!
FAQ Section
Can I make these ahead of time?
Absolutely! These Mediterranean Stuffed Mini Peppers are perfect for prepping in advance. You can assemble them a day ahead and store them in the fridge, covered tightly. Just pop them in the oven when you’re ready to serve. If you want to go a step further, you can freeze them before baking! Just make sure to place them in a freezer-safe container, and when you’re ready to enjoy, bake them straight from the freezer—just add a few extra minutes to the cooking time.
What can I substitute for feta cheese?
If feta’s not your thing, don’t worry! You can swap it out for goat cheese for a tangy flavor or even cream cheese for a creamier texture. Another option is to use ricotta or a vegan cheese if you’re looking for a dairy-free alternative. Just think about what flavors you enjoy and feel free to experiment!
How do I store leftovers?
Leftovers? Yes, please! Store any uneaten stuffed peppers in an airtight container in the fridge for up to 3 days. Just make sure they cool down a bit before sealing them up. When you’re ready to eat them again, you can enjoy them cold or pop them back in the oven for a few minutes to warm them up. They make a fantastic lunch!
Can I use other vegetables?
For sure! While mini sweet peppers are the star here, you can get creative with other veggies as well. Zucchini boats, halved cherry tomatoes, or even mushrooms can be stuffed with this delicious filling. Just adjust the baking time as needed since different vegetables may require different cooking times. It’s all about having fun in the kitchen!
What are some serving suggestions?
These stuffed peppers are super versatile! They’re perfect on their own as an appetizer, but you can also pair them with a fresh salad or some crusty bread for a light meal. They also make an awesome addition to a charcuterie board or as part of a Mediterranean platter with hummus, olives, and pita chips. The options are endless, so get creative!
Print
Mediterranean Stuffed Mini Peppers: 7 Irresistibly Tasty Reasons
- 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