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    You are in: Home / Recipes / Herbed Feta Stuffed Mini Bell Peppers Recipe
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    Herbed Feta Stuffed Mini Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Julesong's Note:

    I recently got two pounds of mini bell peppers at Costco, and after eating about half of them raw (yum! they're so sweet and tasty!) we got to the point where I needed to find something else to do with them. Here's what I came up with, and having just eaten one, I can assure you they're absolutely delicious! These can be either baked (which I usually do), or eaten uncooked.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.
    2. 2
      Put the crumbled feta cheese in a bowl and add the sherry; toss to coat.
    3. 3
      Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well.
    4. 4
      Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray.
    5. 5
      Preheat oven to 350 degrees F.
    6. 6
      Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish.
    7. 7
      When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. :)
    8. 8
      Serve and enjoy!

    Ratings & Reviews:

    • on August 03, 2005

      55

      Absolutely fantastic! Easy to make and what a hit they were. Made them for the first time last week and DH asked for them again tonight. I followed the recipe exactly except for substituting regular chili powder for the Ancho Chili, as I did not have any on hand. Awesome! Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2014

      45

      The mini bells in my garden were VERY productive this year and I was happy to find this recipe! I sliced them in half (top to bottom) thinking they would make nice "cups" to hold the cheese mix without too much spilling out as it melted. And it worked! Giving four stars because although the flavor was great, I think I will add a little cream cheese to the mix next time - they weren't quite as creamy as I was hoping for. Still super yummy and not a single one left!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2006

      55

      These are so good. I tried baking the peppers for about ten minutes in advance (during the time I was getting the cheese ready). I thought that might help avoid the leaking cheese. But, alas, I had some of the cheese melt out as well. It didn't really matter though. It was very simple to push it in with a spoon and it stayed in without too much prompting. Most importantly, these are delicious. I bought everything to make it again today... except the peppers! I will make the extra trip to get them. This recipe is worth it. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Herbed Feta Stuffed Mini Bell Peppers

    Serving Size: 1 (108 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 164.9
     
    Calories from Fat 88
    53%
    Total Fat 9.8 g
    15%
    Saturated Fat 6.6 g
    33%
    Cholesterol 38.2 mg
    12%
    Sodium 604.3 mg
    25%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.0 g
    20%
    Protein 8.3 g
    16%

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