Mediterranean Stuffed Mini Peppers

These stuffed mini peppers are a healthy, vegetarian appetizer with lots of crunch! Full of Mediterranean flavor wth a Greek vinaigrette, cucumber and kalamata olives.

I created these stuff mini peppers as an appetizer for a baby shower.  We’re doing a mini theme for the shower – mini appetizers and mini desserts are much more fun than full size. And when things are bite sized, you can sample more of them. ;). So delicious! If you are looking for a main dish try my easy stuffed peppers recipe.

Preparation

You will cut out and chop one side of each sweet mini pepper along with the other ingredients. Finely chop all the ingredients, cucumber, red onions, kalamata olives, sun-dried tomatoes, and parsley. Next add the feta and dressing prepared in step one. Spoon the filling into the mini peppers and serve or refrigerate until needed.

These vegetarian Stuffed Mini Peppers are full of flavor and perfect for serving as an appetizer at your next party. I always like to serve a healthy appetizer along with all of the other treats at a party, and these mini pepper bites are just the thing. The kalamata olives, sun dried tomatoes, and cucumber filling give these mini peppers a delicious Mediterranean flavor. A red wine vinegar and lemon juice vinaigrette brings the the flavors together in these vegetarian stuffed mini peppers.

More Mediterranean Inspired Recipes:

• Greek Salad
• Greek Pasta Salad
• Italian Salad
• Easy Italian Dressing
• Tuscan Chicken Thighs
• Lasagna Recipe

Mediterranean Stuffed Mini Peppers

Servings: 18 peppers

Prep Time: 25 mins

Total Time: 25 mins

These stuffed mini peppers are a healthy, vegetarian appetizer with lots of crunch! Full of Mediterranean flavor wth a Greek vinaigrette, cucumber and kalamata olives.

Print Recipe Leave a Review Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

For the Vinaigrette

• ▢ 1 ½ tablespoons extra virgin olive oil
• ▢ ¾ tablespoon red wine vinegar
• ▢ ¾ tablespoon lemon juice
• ▢ ¼ teaspoon dried oregano
• ▢ 1/8 teaspoon dried basil
• ▢ 1/8 teaspoon garlic powder
• ▢ pinch of salt
• ▢ few grinds of black pepper

For the Peppers:

• ▢ 18 sweet mini bell peppers, about 1 pound
• ▢ 1 medium cucumber, peeled, seeded, and chopped (1 cup)
• ▢ ¼ cup finely chopped red onion
• ▢ 1/3 cup chopped pitted kalamata olives
• ▢ 1/3 cup drained and chopped sun dried tomatoes
• ▢ ½ cup crumbled feta cheese
• ▢ ¼ cup chopped parsley

Instructions

 

Make the vinaigrette:

• Whisk together all vinaigrette ingredients in a small bowl. Set aside.

Prepare the peppers:

• Lay each pepper down so that it will lay flat. On the top side of each pepper, cut a triangle-shaped opening. Chop the cut out triangle pieces of bell pepper and place them in a medium bowl.
• To the bowl with the chopped bell pepper pieces, add the cucumber, red onion, kalamata olives, and sun dried tomatoes. Stir to mix. Add the feta and parsley and stir gently until just combined. Carefully stir in the vinaigrette.
• Spoon some of the filling into each bell pepper and place on a serving dish. Serve immediately or refrigerate for a few hours until ready to serve.

Serving: 1mini pepper, Calories: 42kcal, Carbohydrates: 4g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 93mg, Potassium: 162mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1004IU, Vitamin C: 39mg, Calcium: 30mg, Iron: 1mg

Nutrition information is an estimate.

Cuisine: American, Mediterranean

Course: Appetizer

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.