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A close-up of colorful stuffed mini peppers with a creamy cheese filling, baked and arranged on a wooden board.

Creamy Herb & Feta Stuffed Mini Peppers Appetizer

These delightful Creamy Herb & Feta Stuffed Mini Peppers are a vibrant and flavorful appetizer, perfect for any gathering. Sweet mini bell peppers are loaded with a savory blend of cream cheese, feta, Parmesan, and aromatic herbs, then baked until tender and golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American, Mediterranean-inspired
Calories: 37
Ingredients Equipment Method Notes

Ingredients
  

Mini Peppers
  • 12 mini bell peppers various colors if possible
Creamy Cheese Filling
  • 4 oz cream cheese softened
  • 1/2 cup feta cheese crumbled
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning or a mix of oregano and basil
  • 1/4 tsp black pepper
  • pinch salt optional, to taste
For Baking and Garnish
  • 1 tbsp olive oil for drizzling
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spoon

Method
 

Prepare the Peppers
  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Wash the mini bell peppers thoroughly and pat them completely dry. Carefully slice each pepper lengthwise in half. Use a small spoon or your fingers to scoop out any seeds and white membranes. Arrange the pepper halves, cut-side up, on the prepared baking sheet.
Make the Cheese Filling
  1. In a medium mixing bowl, combine the softened cream cheese, crumbled feta cheese, grated Parmesan cheese, garlic powder, dried Italian seasoning, and black pepper. Mix everything together with a spoon until all ingredients are well combined and the mixture is creamy and smooth.
  2. Taste the cheese filling and add a small pinch of salt if desired, keeping in mind that feta and Parmesan cheeses are already salty.
Stuff and Bake
  1. Using a small spoon or a piping bag, generously fill each pepper half with the creamy cheese mixture.
  2. Lightly drizzle the stuffed peppers with olive oil. This helps them get a nice roasted flavor and a slightly golden finish.
  3. Bake for 15-20 minutes, or until the peppers are tender-crisp, the cheese filling is hot and bubbly, and the tops are lightly golden brown.
  4. Carefully remove the baking sheet from the oven. Garnish the warm stuffed mini peppers with fresh chopped parsley before serving.

Notes

For an extra kick, consider adding a pinch of red pepper flakes to the cheese mixture. These stuffed peppers are best served warm, but they can also be enjoyed at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on a baking sheet in a preheated oven or air fryer until warmed through.