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
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Preparing the Peppers:
- 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.
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Creating the Filling:
- 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.
-
Stuffing and Baking:
- 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.
Chef's Tips
If you don't have fresh herbs, you can use 1 teaspoon of dried dill or chives instead.,Feel free to add other mix-ins like chopped spinach or olives to the filling.,These are fantastic cooked in an air fryer! Try them at 375°F for about 6-8 minutes.
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
- 01 1 lb mini sweet peppers (about 16-20)
- 02 1 tablespoon olive oil
For the Creamy Filling
- 01 4 wedges of Laughing Cow cheese, softened
- 02 4 oz crumbled feta cheese
- 03 2 tablespoons Greek yogurt or cream cheese
- 04 2 tablespoons chopped fresh chives or dill
- 05 1/2 teaspoon garlic powder
- 06 1/4 teaspoon black pepper
- 07 A 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
- 1 If you don't have fresh herbs, you can use 1 teaspoon of dried dill or chives instead.
- 2 Feel free to add other mix-ins like chopped spinach or olives to the filling.
- 3 These are fantastic cooked in an air fryer! Try them at 375°F for about 6-8 minutes.
Tools You'll Need
-
Baking Sheet
-
Mixing Bowl
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Sharp Paring Knife
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Cutting Board
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Small Spoon or Fork
Must-Know Tips
- 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.
Professional Secrets
- For a little something extra, sprinkle some toasted breadcrumbs or chopped pecans on top before baking for a nice crunch.
- A final drizzle of balsamic glaze right before serving adds a beautiful sweet and tangy finish.
- Mix in some finely chopped sun-dried tomatoes or artichoke hearts into the filling for more texture and flavor.
- Garnish with a sprinkle of smoked paprika for a touch of smoky color.
Recipe by
Lily_HarperFrom crispy bites to soft nibbles, I’m all about snack-time happiness made simple and delicious.
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