Gluten-free Feta & Spinach Stuffed Mini Peppers
Delicious mini peppers stuffed with a savory mixture of feta cheese and spinach, perfect for a gluten-free appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 stuffed mini peppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 12 mini sweet peppers
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the mini peppers in half lengthwise and remove the seeds.
- In a bowl, mix together the chopped spinach, feta cheese, cream cheese, minced garlic, black pepper, and salt.
- Stuff each mini pepper half with the feta and spinach mixture.
- Place the stuffed peppers on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let cool slightly before serving.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- These can be made ahead of time and baked just before serving.
- Feel free to substitute other cheeses if desired.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg