Mediterranean Stuffed Mini Peppers
Make Mediterranean Stuffed Mini Peppers for a bright, no-bake appetizer—stuff, chill, and serve.
Ingredients
- 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
- 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
Step 1: Whisk the Vinaigrette
Whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, dried basil, garlic powder, a pinch of salt and a few grinds of black pepper in a small glass bowl or jar until the mixture is homogenous and slightly glossy. Taste and adjust salt or acid if needed; the vinaigrette should be bright, slightly viscous, and flecked with dried herbs, able to lightly coat chopped vegetables without pooling.
Step 2: Prepare and Mix the Filling
Lay each mini bell pepper flat and cut a neat triangle-shaped opening on the top of each pepper, reserving the little triangle cutouts. Roughly chop those cutout pepper pieces and add them to a medium matte light-grey ceramic bowl. Add the peeled, seeded, chopped cucumber, finely chopped red onion, chopped pitted kalamata olives, and drained chopped sun-dried tomatoes to the bowl. Gently fold in the crumbled feta and chopped parsley, then pour the vinaigrette over the mixture and toss just until everything is evenly moistened — the filling should read as a chunky, slightly glossy salad: crisp cucumber, briny olive bits, chewy tomato slivers, creamy feta crumbles and bright green parsley flecks. A whisk or small mixing spoon may rest on the rim as proof of the dressing being incorporated.
Step 3: Stuff the Peppers and Plate
Spoon the mixed filling into each pepper’s triangular opening, mounding a bit so the textures are visible — cubes of feta, tiny olive fragments, diced cucumber, and sun-dried tomato threads peeking out of glossy red and yellow skins. Arrange the stuffed mini peppers in tidy rows on a wooden serving board set on the quartzite surface; leave a small matte bowl with a little leftover filling nearby for continuity. Serve immediately or chill for a few hours; the final presentation should emphasize the shiny pepper skins, the chunky salad texture of the filling, and scattered parsley for freshness.
Notes
- Prepare the vinaigrette and filling up to 3 days ahead to save time.
- Pit olives and drain sun-dried tomatoes well to avoid excess liquid.
- Keep peppers dry and chill assembled tray briefly before serving for best texture.
- If you want uniform filling distribution, use a piping bag or small spoon for stuffing.