Mediterranean Stuffed Peppers

Kitchen Ready Betty

Filled with hummus, and topped with crumbled feta cheese, olives, and chives, each crunchy, savory bite of these sweet mini peppers will have everyone reaching for more!

5 from 1 vote

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Prep Time 15

Total Time 15

Course Appetizers, Snacks

Cuisine Mediterranean

Servings

Equipment

cutting board
chef's knife
mini scoop or spoon
measuring cup
measuring spoons

Ingredients

12 oz bag mini peppers rinsed, halved, seeded, and sliced in half lengthwise
1 cup hummus we like roasted red pepper; *see below for homemade version
½ cup crumbled feta cheese use dairy free if preparing for a vegan plate
¼ cup sliced black olives
3 tablespoon fresh chives diced

Instructions

Fill each halved pepper cavity with small spoonfuls of plain hummus or roasted red pepper hummus.
Sprinkle on feta cheese.
Top with olives and chives.

Notes

A small melon scoop comes in handy for removing the membranes and seeds. I like to place the peppers under running water after I do this to flush them out to make sure there's no seeds remaining. Then I just pat them dry with a paper towel before filling.

Store in an airtight container and keep refrigerated. Enjoy within 2-3 days.

Keyword hummus, hummus stuffed peppers, Mediterranean, mediterranean stuffed peppers, mini peppers recipes, stuffed mini peppers, stuffed mini sweet peppers

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