Bright mini peppers filled with a creamy, herbed feta blend. Easy, fresh, and colorful appetizer.
# What You'll Need:
→ Vegetables
01 - 10 mini bell peppers (mixed colors)
→ Filling
02 - 5 oz crumbled feta cheese
03 - 1/4 cup softened cream cheese
04 - 2 tbsp plain Greek yogurt
05 - 2 tbsp finely chopped fresh parsley
06 - 1 tbsp finely chopped fresh dill (optional)
07 - 1 small garlic clove, minced
08 - 1/2 tsp lemon zest
09 - 1 tbsp lemon juice
10 - Freshly ground black pepper, to taste
11 - Pinch of salt (optional, to taste)
→ Garnish
12 - 1 tbsp extra virgin olive oil
13 - 1 tsp finely chopped fresh chives or parsley
# Directions:
01 - Slice each mini bell pepper in half lengthwise. Remove seeds and membranes, keeping stems intact for presentation if desired.
02 - In a medium bowl, mash together the feta cheese, cream cheese, and Greek yogurt until mostly smooth.
03 - Stir in parsley, dill (if using), minced garlic, lemon zest, lemon juice, and black pepper. Adjust salt seasoning if needed.
04 - Spoon or pipe the feta mixture generously into each pepper half.
05 - Arrange filled peppers on a serving platter. Drizzle with olive oil and sprinkle with chives or extra parsley before serving.
