I love any yummy thing that you can just pick up and pop in your mouth. In fact, I think that appetizers and Tapas or Meze top my list of favorite foods. I love little bites that can be served to guests without fuss, muss or the need for utensils. This dish is a perfect little finger food with a blast of flavor that won’t soon be forgotten.
This is not a complicated recipe, but it does involve a little work. Stuffing tiny peppers is fairly labor-intensive and a bit messy, so definitely allow the filling to cool completely before attempting to stuff the peppers. I recommend the use of an iced-tea spoon or a piping bag for quick and simple results. (The back of the spoon is great for thinner peppers.)
When all was said and done, my oldest son and neighbor loved these. My middle (aged 9) thought they were a bit too much, but I’m sure he’ll love them when he gets older. As for me… Well, I ate all the leftovers myself.
What’s your favorite finger food? Are you a fan of tapas and meze? Do you have a favorite stuffed pepper recipe? We’d love to hear about it.
Feta and Spinach Stuffed Sweet Peppers
Ingredients
- 12 -14 sweet peppers (baby bell peppers)
- 2 cups cooked long grain white rice
- 1 medium onion, chopped
- 2-4 cloves garlic, minced
- 8 oz spinach
- 4 oz feta cheese
- 1/4 cup vegetable stock
- 1/4 tsp dried thyme
- The juice of 1 lemon
- 2 Tbsp. olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat until just shimmering. Add onions and cook until just translucent (about 3 minutes). Add garlic and cook an additional 2 minutes, or until fragrant.
- Gently stir in spinach and cook until wilted. Add thyme, rice and stock. Stir well to combine. Cook until rice is heated through. Add lemon juice and season with salt and pepper. Remove from heat and allow to cool at least 30 minutes before mixing in the feta.
- (Mixture can be made a day in advance.)
- Preheat oven to 400 degrees.
- Cut the tops off of the peppers and remove seeds and veins. Gently stuff peppers with rice mixture and place on a baking sheet.
- Bake at 400 degrees until peppers are softened and rice is heated through, about 20 minutes.
- Allow to rest 5 minutes before serving.
- Share and Enjoy!
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 122mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 3g
What I would have done differently had I thought of it at the time:
I think I would have added another whole bag of spinach to the mix for a little extra flavor if I’d had it on hand, but otherwise this was a stunning little appetizer that was absolutely packed with flavor from the feta and lemon juice. I’ll definitely be making this again!
Don’t like feta? Use goat cheese instead, but cut the amount by 1/2, as it has a tendency to melt and run.
Links to other recipes like this:
- Couscous and Feta Stuffed Peppers, from Smitten Kitchen
- Feta Stuffed Peppers, from Seriously Good
- Barbecued Stuffed Peppers with Feta and Herbs, from More Than Burnt Toast
