These Greek Stuffed Mini Peppers are one of my favorite easy appetizers. They're filled with creamy spinach and feta-kind of like spanakopita, just without the phyllo!
With only 10 minutes of prep and a short bake, they're perfect for busy weeknights or a simple crowd-pleaser.
If you've tried my spinach gratin or artichoke dip, this one brings those same cozy, cheesy vibes-with a fresh Mediterranean twist.
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Why I Love This
- I love this recipe because it's practical, delicious, and looks fancy without much effort.
- The filling is basically spanakopita without the phyllo-so it's faster, lighter, and less fussy.
- It's a great way to use up fresh spinach and herbs, and it works as a weeknight dinner or a make-ahead appetizer for guests.
- These peppers have saved me on more than one night when I needed an easy and satisfying appetizer, fast.
Ingredients
- Mini peppers - Use 8-10 fresh mini sweet peppers, halved and seeded. I like using a colorful mix for a prettier dish.
- Olive oil - Used to coat the peppers and cook the filling. Adds a nice rich flavor.
- Green onions - They add a mild bite that works great with the cheese.
- Fresh spinach - It wilts down quickly and blends right into the filling.
- Egg - Helps bind the filling so it stays together while baking.
- Feta cheese - 1 cup crumbled. Brings that classic Greek tangy flavor.
- Parmesan cheese - A heaping ¼ cup adds richness and saltiness.
- Panko breadcrumbs - Just 1 tablespoon helps give the filling structure.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Stuffed Mini Peppers
- Prep the oven and peppers: Preheat your oven to 375°F. Halve and deseed your mini peppers. Lightly coat the outsides with 1 tablespoon of olive oil and place in a baking dish.
- Cook the spinach filling: In a skillet over medium heat, warm 1 tablespoon olive oil. Add green onions and cook for 2 minutes. Stir in garlic and cook 30 seconds. Add spinach and cook for 1 minute until just wilted. Season with salt and pepper. Transfer mixture to a strainer to cool and drain excess moisture.
- Mix the filling: In a large bowl, beat the egg. Add feta, parmesan, breadcrumbs, parsley, dill, and the cooled spinach mixture. Season again with salt and pepper to taste. Mix well.
- Stuff the peppers: Spoon the spinach filling into the prepared mini peppers. Cover the baking dish with foil and bake for 10 minutes.
- Add cheese and finish baking: Remove foil, top peppers with mozzarella, and bake for 6-8 more minutes until melted and slightly golden.
- Serve warm: Sprinkle with chili flakes if using. Enjoy!
Tips
- Drain the spinach well - Too much moisture will make the filling watery.
- Use fresh herbs - They make a big difference in flavor.
- No mini peppers? - Try bell pepper halves or hollowed-out zucchini.
- Make it spicy - Add a pinch of cayenne or extra chili flakes.
- Add lemon zest - For a fresh burst of citrus flavor.
- Swap cheeses - Try ricotta instead of feta for a creamier bite.
- You can use frozen spinach - Thaw and squeeze dry before using.
- Try it as a dip - Bake the filling in a dish and serve with pita chips.
What To Serve With Greek Stuffed Mini Peppers
I love serving these with a few light sides or dipping options to make them a complete meal.
- Lemon Garlic Roasted Potatoes
- Tzatziki Sauce
- Mediterranean Salad
- Souvlaki
- Rice pilaf
- Pita bread or crackers
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for 3-4 days.
- To Freeze. Store in a freezer-safe container for up to 2 months. Reheat from frozen or thaw overnight in the fridge.
- To Make Ahead. Prepare the filling or fully stuff the peppers and refrigerate up to 24 hours in advance.
- To Reheat. Bake at 350°F until heated through or microwave briefly.
More Similar Recipes
- Roasted Herb Potatoes
- Greek Lemon Chicken
- Mediterranean Bowl
- Mediterranean Turkey Bowls
- Breaded Chicken Skewers
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Recipe Card
Greek Stuffed Mini Peppers With Spinach and Feta
These Greek Stuffed Mini Peppers are filled with a creamy spanakopita-inspired mixture of spinach, feta, herbs, and cheese. Perfect healthy appetizer or dinner!
Ingredients
Method
- Prep the oven and peppers: Preheat your oven to 375°F. Halve and deseed your mini peppers. Lightly coat the outsides with 1 tablespoon of olive oil and place in a baking dish.8-10 mini peppers, 2 tablespoons olive oil
- Cook the spinach filling: In a skillet over medium heat, warm 1 tablespoon olive oil. Add green onions and cook for 2 minutes. Stir in garlic and cook 30 seconds. Add spinach and cook for 1 minute until just wilted. Season with salt and pepper. Transfer mixture to a strainer to cool and drain excess moisture.2 tablespoons olive oil, 3 tablespoons green onions, 8 ounces fresh baby spinach, 2 teaspoons garlic, salt + black pepper
- Mix the filling: In a large bowl, beat the egg. Add feta, parmesan, breadcrumbs, parsley, dill, and the cooled spinach mixture. Season again with salt and pepper to taste. Mix well.1 cup crumbled feta cheese, ¼ cup parmesan cheese, 1 tablespoons panko breadcrumbs, 3 tablespoons parsley, 3 tablespoons fresh dill, 1 egg
- Stuff the peppers: Spoon the spinach filling into the prepared mini peppers. Cover the baking dish with foil and bake for 10 minutes.
- Add cheese and finish baking: Remove foil, top peppers with mozzarella, and bake for 6-8 more minutes until melted and slightly golden.1 cup mozzarella
- Serve warm: Sprinkle with chili flakes if using. Enjoy!chili pepper flakes
Nutrition
Notes
- Can I make this without egg?
Yes, you can skip the egg. The filling may be a bit looser but still delicious. - Can I use frozen spinach?
Absolutely. Thaw and squeeze dry to remove excess water. - What kind of peppers should I use?
Mini sweet peppers are perfect, but you can use bell peppers cut into quarters too. - To Store. Keep in an airtight container in the fridge for 3-4 days.
- To Freeze. Store in a freezer-safe container for up to 2 months. Reheat from frozen or thaw overnight in the fridge.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Can I make this without egg?
YES, you can skip the egg. The filling may be a bit looser but still delicious.
What kind of peppers should I use?
Mini sweet peppers are perfect, but you can use bell peppers cut into quarters too.
Is this gluten-free?
Use gluten-free breadcrumbs to keep the recipe gluten-free.
Can I make this dairy-free?
You can try dairy-free cheese alternatives, though flavor and texture will vary.
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