These Roasted Baby Peppers Stuffed With Feta are such an easy cold appetizer to serve at your next party! Roasted and stuffed, these baby peppers can be served cold or warm and are such a deliciously healthy make ahead appetizer!
Whew! Things have been crazy here in the Shunk household! We are in the process of buying a home which means we have to put our current home on the market. NOT an easy thing to do especially without an agent but we are determined to make it happen. To do so, I have been cleaning/organizing the house for the last week or so in preparation for our open house. Do you have any idea how hard this is with a toddler? I finally gave in to his toys. They won the battle.
These Roasted Baby Peppers Stuffed With Feta are something I whipped up the other day to help get my mind off of cleaning. I was craving something healthy but tasty and since I has this bag of baby peppers in the fridge, I knew just what to make.
How Do I Roast Sweet Baby Peppers?
These baby peppers or “mini” peppers are everywhere now-a-days! I keep seeing them in small clear baggies in the produce section of my grocer. So naturally, when I saw these cute baby peppers, I knew I had to think of a fun bite sized recipe to throw on the blog!
These stuffed baby peppers are a great make ahead appetizer and best of all, they can be served cold OR warm for your next party!
When roasting peppers, your main goal is to get a CHAR on the outside of your peppers.
You can roast your peppers three ways:
- Place your peppers over an open flame and rotate until each pepper has blistered. I like to do this directly over my gas stove or over a grill. Any kind of open flame that can make direct, or close to direct, contact with the pepper will work great. You just have to keep an eye on your peppers and rotate them to get a char on all sides.
- Bake in the oven at high heat usually 400 degrees F or higher. This method takes a little longer to get that charred color but doesn’t require you to watch as closely like the other methods.
- Lastly, my favorite method is to place all your peppers directly under your broiler in the oven. I will cut my peppers in half and place them cut side down onto a sheet pan. Then I’ll turn the broiler to HIGH and rotate the sheet pan so that each pepper gets a nice char.
One thing you have to keep in mind is the skin on your peppers!
You can either leave it on OR off.
If you choose to leave it on you DON’T want to char the entire pepper so that the entire pepper is black. It will look unappetizing and will not taste very good.
If you do choose to remove the skin, you DO want to char the entire pepper and then place the peppers in a ziplock bag or covered bowl. The idea is to create steam so that the skin comes off easily. If you do not place in a bag/bowl, the skin will be tough to remove.
With that said, it will be tedious to remove the skins to such small peppers so my suggestion is to just leave the skin on for this recipe.
I used the 3rd method for roasting my peppers. A great tip is arranging your peppers in a line down the center of your baking sheet to mimic the length of the broiler like in the photo.
Then just keep an eye on them until they just began to blister. It shouldn’t take more than 10 minutes to do!
Make Ahead Cold or Warm Appetizer
Make ahead appetizers are the way to go if you want save yourself time and hassle in the kitchen. They also travel well.
The best way to prepare these mini stuffed peppers ahead of time is to roast your peppers, stuff them and store in the fridge until your guests arrive.
If you want to serve them warm, you can either pop them in the oven directly from the fridge until they are just heated through or you can make your feta stuffing ahead of time and then stuff them last minute!
Either way, these mini stuffed peppers are a deliciously healthy appetizer that everyone will LOVE!!
Pin this recipe for later using the photo below!
Are you looking for more cold appetizers?
Roasted Baby Peppers Stuffed With Feta
Roasted Baby Peppers Stuffed With Feta
- 10 Sweet Baby Peppers
Feta Cheese Stuffing
- 1/2 Cup Crumbled Feta Cheese
- 2 Tbsp. Minced Red Onion
- 2 Tsp. Extra Virgin Olive Oil
- 2 Tsp. Red Wine Vinegar
- 1 Tsp. Dried Oregano
- Mix feta cheese stuffing in a bowl and set aside.
- Cut peppers in half and place cut side down onto a baking sheet (trim stems if desired). Drizzle peppers lightly with olive oil and season with salt.
- Place under broiler (on high) for 4-5 minutes or until peppers are nicely blistered.
- Remove peppers and allow to cool slightly before stuffing peppers with feta cheese mixture. Sprinkle with more oregano and serve warm or store in the fridge until ready to serve!