| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 pound mini sweet bell peppers
- 4 cloves garlic
- 8 ounces feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2 tablespoons extra-virgin olive oil
- 2 pepperoncini peppers, stemmed, plus 1 tablespoon reserved juice
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
- Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
- Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
- Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 214 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 44 mg |
| Sodium | 423 mg |
Reviews
Made these for a party last night. Followed the recipe exactly but they weren’t a huge hit – had a lot left over.
Not everyone is a bell pepper person, and so I am taking that into account. These were difficult to stand up, and the filling leaked out even with the aluminum foil hack. I found the filling to be tastier than the sum of its parts, and we would make that again for crackers or veggie dip.
I made a few substitutions and these were very tasty! Substituted garlic powder for raw garlic, equal parts (2 oz) cream cheese, feta cheese and goat cheese, added 2 T. Parmesan (from shaker) and topped with a sprinkle of sharp cheddar. I also used the slightly larger sweet peppers instead of the mini ones. Will make again!
Well…. My dog ate the feta cheese…. So I’m going to improvise tomorrow when I make this!! But I think cheese and peppers …. What could go wrong?
Turned out so good
Trying them
Too much raw garlic taste and I am a garlic lover. I would use roasted garlic or garlic powder next time. Recipe is a keeper, just need to tweak to my family’s liking.