Pine Nut and Feta Stuffed Mini Sweet Peppers Recipe

Name: Pine Nut and Feta Stuffed Mini Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Pine Nuts; 1/2 cups Crumbled Feta Cheese; 1 Tablespoon Crumbled Feta Cheese; 1/2 teaspoons Paprika Powder; 1/4 teaspoons Crushed Black Pepper; 1 teaspoon Dried Basil; ⅜ teaspoons Salt; 2 Tablespoons Italian Style Bread Crumbs; 19 whole Mini Sweet Peppers, Slitted Lengthwise (but Not All The Way Through) With Any Seeds/membranes Removed; 1/2 cups Shredded Mozzarella Cheese; Cooking Oil, For Baking

Servings: persons

1- 1/2 cup Pine Nuts
1/2 cups Crumbled Feta Cheese
1 Tablespoon Crumbled Feta Cheese
1/2 teaspoons Paprika Powder
1/4 teaspoons Crushed Black Pepper
1 teaspoon Dried Basil
⅜ teaspoons Salt
2 Tablespoons Italian Style Bread Crumbs
19 whole Mini Sweet Peppers, Slitted Lengthwise (but Not All The Way Through) With Any Seeds/membranes Removed
1/2 cups Shredded Mozzarella Cheese
Cooking Oil, For Baking

1
Preheat the oven at 350 F.
2
Coarsely grind the pine nuts in a food processor/grinder.
3
Mix the nuts and all of the remaining ingredients in a bowl (everything except for the mozzarella cheese and the peppers).
4
Fill the stuffing inside the peppers (the peppers should be packed with the stuffing) and then close each pepper.
5
Grease a cookie sheet or baking pan (I line it with parchment pepper to avoid extra consumption of oil).
6
Put the peppers onto the pan.
7
Spray a little cooking oil on the peppers to keep them moist.
8
Put the pan into the oven.
9
Bake the peppers for 15 minutes (make sure that the peppers are soft but crunchy).Take pan out of the oven and sprinkle the mozzarella cheese on them and put them back in the oven.
10
Bake the peppers again for 5 minutes or until the cheese melts.
11
Turn off the oven and let them stay in the hot oven for 2 minutes so that the flavors mix in well and the peppers are settled with the cheese.
12
Serve hot!

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1- 1/2 cup Pine Nuts, 1/2 cups Crumbled Feta Cheese, 1 Tablespoon Crumbled Feta Cheese, 1/2 teaspoons Paprika Powder, and more.

Yes, Pine Nut and Feta Stuffed Mini Sweet Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pine Nut and Feta Stuffed Mini Sweet Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions