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!
red pepper flakes
