1 pound mini sweet peppers, approximately 15 to 20 peppers
8 ounces cream cheese, softened at room temperature
4 ounces feta cheese, crumbled
1 cup fresh baby spinach, very finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
0.5 teaspoon lemon zest
0.25 teaspoon cracked black pepper
2 tablespoons fresh parsley, chopped for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Wash the mini peppers and pat them dry with a clean towel. Slice each pepper in half lengthwise and use a small spoon or your fingers to remove the seeds and any white ribs. Leave the stems on for a rustic look that also acts as a little handle for your guests.
In a medium mixing bowl, combine the softened cream cheese, crumbled feta, finely chopped spinach, minced garlic, oregano, lemon zest, and black pepper. Use a sturdy spatula or a fork to mash and stir the ingredients together until the mixture is uniform and creamy. Ensure the spinach is well distributed so every bite has a bit of green.
Using a small spoon or a butter knife, fill each pepper half with a generous amount of the cheese mixture. Press the filling down slightly to ensure it fills the cavity, then smooth the top. Arrange the stuffed peppers in a single layer on a parchment-lined baking sheet, making sure they are not touching so the edges can crisp up slightly.
Place the baking sheet in the center of the oven and bake for 12 to 15 minutes. You are looking for the peppers to soften slightly and the cheese filling to be hot and just beginning to turn golden on top. Remove from the oven and let them rest for 5 minutes before garnishing with fresh parsley and serving.
