Ani's Kitchen Stories

This easy Mini stuffed Bell Peppers are a delicious accompaniment as an appetiser or as side dish. The sweetness of mini peppers and the salty creamy texture of feta and cream cheese along with the flavourful fresh herbs is no doubt one of the best zesty stuffed bell peppers that you’ll ever taste.

Feta is a soft crumbly salty and a bit tangy cheese made from sheep’s milk or a mixture of sheep’s and goat’s milk that goes well in many baked dishes as well as toppings in the salad.

Cream cheese is usually mild and soft tasting fresh cheese made from milk and cream. I usually prepare cream cheese at home with full cream milk and fresh cream. Here, I’ve used the cream cheese prepared at home, you can make the same with store bought cream cheese too.

I love the flavour of dill and the freshness of mint leaves. This combined flavour along with the hint of spice from the Thai red chilli & smoky paprika brings out the zesty taste of this stuffed min bell peppers.

Feel free to try your own choice of flavour and taste. Instead of fresh herbs you can add the dry herbs as well and can make a milder version without adding Thai red chilies. Adding honey in the mixture will also make the stuffing sweeter. So the choice is endless and you can play with the flavours.

This mini bell peppers are sweet and mild in taste and doesn’t it looks beautiful in its own way? Whenever I see these mini peppers in the market, I always get a pack of them and add it in my salads. They’re crunchy in texture and a flavour punch in little bite.

Ingredients (serves: 4-5)

70 gms Feta

2 tbsp cream cheese

10 mini bell peppers

1 tsp dill leaves (chopped)

1 tsp mint leaves (chopped)

1/2 tsp smoked paprika

2-3 Thai Red chilies

2 tsp extra virgin olive oil

1/2 of lime juice

1/2 tsp crushed peppercorns

Method:

Wash and slice the mini bell peppers in half lengthwise. Take out the seeds from inside and set aside.

In a bowl, add the feta cheese and cream cheese and olive oil. Mash together with a fork. Add the chopped dill snd mint leaves, chopped chilli, paprika, crushed peppercorns and squeeze of lime. Mash and combine well.

Stuff the mini pepper halves with the feta and cream cheese mixture.

Brush the baking dish (glass) with an olive oil or place a parchment paper on top of a baking tray.

Add the stuffed Mini bells peppers on the baking dish. Drizzle olive oil on top of the stuffed peppers.

Bake it in the preheated oven of 200 degree Celsius for about 12-15 minutes. When done, remove from oven and garnish it with your desired herbs. Serve warm.

Note: The feta cream cheese stuffing mixture can also be stored in the refrigerator for 3-4 days.