Imagine a dish that captures the essence of the Mediterranean, brimming with vibrant colors, rich flavors, and a hint of sunshine. Our Mediterranean Stuffed Mini Peppers are a delightful addition to any gathering, perfect for a family dinner, a festive occasion, or a casual weekend lunch. These miniature peppers, filled with couscous, feta cheese, and a medley of fresh herbs, celebrate the magic that happens when simple ingredients come together to create something extraordinary. This recipe not only promises a delightful culinary experience but also brings the family together as everyone can lend a hand in the preparation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4-6
- Skill Level: Easy
- 12-15 mini bell peppers
- 1 cup cooked couscous
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped sundried tomatoes
- 2 tablespoons olive oil
- Splash of lemon juice
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- Cut the tops off the mini bell peppers and remove the seeds. Rinse and set them aside.
- In a large bowl, combine the cooked couscous, crumbled feta cheese, chopped parsley, mint, and sundried tomatoes.
- Drizzle the mixture with olive oil and a splash of lemon juice. Season with salt and pepper to taste. Stir well to combine.
- Stuff each mini bell pepper with the couscous mixture, packing it in gently.
- Arrange the stuffed peppers on a baking sheet and drizzle with a little more olive oil.
- Bake for 20 minutes, or until the peppers are tender and slightly charred around the edges.
- Allow to cool slightly before serving. Enjoy!
Helpful Tips
To make this recipe even easier, consider using pre-cooked couscous. You can also substitute quinoa for a different texture and nutritional profile. Feel free to experiment with other herbs like basil or cilantro for a unique twist. These stuffed mini peppers are versatile and can be prepared a day in advance – simply bake them before serving.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.
Pairings
Complement these Mediterranean Stuffed Mini Peppers with a fresh Greek salad, a side of hummus and pita bread, and a glass of chilled white wine like Sauvignon Blanc or a non-alcoholic herbal iced tea.
We hope these Mediterranean Stuffed Mini Peppers bring joy and togetherness to your table. We would love to see your delightful creations! Share your photos using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website at https://www.zynahz.com/. For more mouthwatering recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
