Mini peppers stuffed with whipped feta
15 min · 9 g protein · 122 cals / serving
Crunchy, sweet mini peppers filled with a tangy, salty whipped feta that is light as a mousse, then finished with a drizzle of hot honey, a pinch of chili flakes, chopped pistachios and fresh mint. Cool, creamy, sweet and spicy in one bite.
Ingredients
- 12 mini sweet peppers red bell peppers, halved lengthwise and seeded
Whipped feta
- 1/2 cup crumbled feta cheese
- 2/3 cup cottage cheese (1%)
- 2 tbsp nonfat Greek yogurt
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 small clove garlic, grated
- 1 tsp olive oil
Hot honey
- 1 tsp honey
- 1/4 tsp red pepper flakes
- 2 tsp pistachios, chopped
- a few leaves fresh mint, torn, or dill
Steps
- Halve the peppers lengthwise, through the stem if you can so they hold their shape, and scrape out the seeds and white ribs.
- Blend the feta, cottage cheese, yogurt, lemon zest and juice, garlic and oil in a food processor or with a stick blender for 2 minutes, until completely smooth and fluffy. Taste; feta is salty, so it rarely needs salt.
- Warm the honey for 10 seconds in the microwave and stir in the chili flakes.
- Spoon or pipe the whipped feta into the pepper halves, drizzle with the hot honey and scatter the pistachios and mint over. Serve cold.
Good to know
Make ahead?
The whipped feta keeps four days in the fridge, and the peppers can be halved a day ahead. Fill them up to 2 hours before serving and add the honey and nuts at the last minute.
No food processor?
Mash the feta finely with a fork first, then beat in the cottage cheese and yogurt with a whisk. It is a little more textured but still creamy.
Can't find mini peppers?
Cut two large red, orange or yellow peppers into wide strips and use them as scoops, or fill halved cucumber chunks or celery sticks.
Alternative
Per
- Calories
- 87
- Protein
- (32%)
- 7 g
- Fat
- (38%)
- 4 g
- Carbohydrates
- (30%)
- 7 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 221 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 489 kcal goes into the pot and 571 g of ingredients comes out as about 560 g of food: 87 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.