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.
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.
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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
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INGREDIENTS
- 8-10 mini peppers
- 2 tablespoons olive oil, divided
- 3 tablespoons green onions, diced
- 8 ounces fresh baby spinach, roughly chopped
- salt + black pepper, to taste
- 2 teaspoons garlic, minced
- 1 egg
- 1 cup crumbled feta cheese
- ¼ cup parmesan cheese, grated
- 1 tablespoons panko breadcrumbs
- 3 tablespoons parsley, chopped
- 3 tablespoons fresh dill, chopped
- 1 cup mozzarella, grated
- chili pepper flakes, for serving
INSTRUCTIONS
- 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
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
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.
Mini sweet peppers are perfect, but you can use bell peppers cut into quarters too.
Use gluten-free breadcrumbs to keep the recipe gluten-free.
You can try dairy-free cheese alternatives, though flavor and texture will vary.
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