Stuffed Cherry Peppers (Cream Cheese & Feta)
Stuffed cherry peppers filled with a creamy feta and cream cheese mixture. A quick, no-cook appetizer that’s perfect for parties, antipasto platters, or easy snacking at home.
Servings: 24
Ingredients
- 24 cherry peppers mild or hot, drained
- 4 oz cream cheese softened
- 6 oz feta cheese crumbled
- 1/2 tsp garlic pressed or finely minced
- 1 tbsp parsley finely chopped
- 1 tsp lemon juice optional
Instructions
- Prepare the peppers
- Drain the cherry peppers and remove stems and seeds if needed. Set aside.
- Make the filling
- In a bowl, combine cream cheese, feta, garlic, parsley, and lemon juice.
- Mix until smooth and creamy.
- Fill the peppers
- Transfer the mixture to a piping bag (or zip-top bag with the corner cut).
- Fill each pepper evenly.
- Serve or store
- Serve immediately or refrigerate until ready to use.
Notes
Make ahead:
Can be made up to 2–3 days in advance
Storage:
Keep refrigerated in an airtight container up to 5–7 days
Texture tip:
If feta is very dry, add 1–2 tsp olive oil to smooth the filling
No piping bag? Use a spoon or zip bag
Nutrition
Calories: 43kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 354mg | Potassium: 12mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 107IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 0.1mg
