Cheese Stuffed Peppers with feta cheese, sour cream, spring onions, dill and a touch of paprika and black pepper, a healthy and refreshing cold starter for every occasion. It's really easy to make, and can be whipped up in less than 5 minutes.
With summer in full swing, and an abundance of seasonal produce around, eating healthier has never been easier. These stuffed peppers are one of my favourite bites to have either as an appetizer before a main course, or even as a snack whenever hunger strikes in between meals.
Unlike my Mince and Rice Stuffed Peppers that are served as a main meal and they need cooking, this appetizer needs no cooking or baking whatsoever, and the crunchy refreshing peppers give you an instant boost of energy and fill you up with so much goodness.
Add cheese, sour cream, fresh herbs and spring onions to the mix, and you get the best healthy treat.
There are so many other ingredients that could work so well here, and I will go into more detail about them, but as usual, less is more with me, and the simple things in life are the ones that give you such pleasure.
- peppers - I opted for regular bell peppers, a red and a yellow one, but obviously green peppers could also work
- feta cheese - its saltiness works well with the sweetness of the bell peppers
- sour cream - adds creaminess to the cheese filling
- spring onions - they add colour and a nice kick
- dill - my favourite herb to pair with cheese
- paprika and black pepper - no strong seasoning needed here
There are many options when it comes to a good cheese filling for stuffed peppers. Feta cheese and sour cream are a delicious combo here, but you could also go for cow's cheese and cream cheese, or cheddar cheese and ricotta.
Regular bell peppers can be swapped for mini sweet peppers or jalapenos, but bear in mind that they are way smaller than bell peppers, so you will either need to make less filling, or use more peppers.
The sweet paprika can be replaced with either smoked or hot paprika, depending on your taste buds.
Step-by-step photos and instructions
- add the cubes feta and sour cream to a blender and blitz until smooth
- chop the spring onions and dill, and add them to the blender together with the paprika and black pepper
- blitz again
- use a sharp knife to cut the top off the peppers in the shape of a lid
- remove any seeds from the peppers, and stuffed them with the cheese filling
- cut them in half to serve
You can make these stuffed peppers ahead and refrigerate them until ready to use. I would suggest you arrange them on a plate and cover it with clingfilm to keep them as fresh as possible.
Plus, they are best served cold anyway, it makes them more refreshing and delicious, perfect for a hot summer's day.
But if you want to serve them straight away, that's absolutely fine too, as the cheese and sour cream would have been refrigerated before hand anyway.
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Cheese Stuffed Peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 300 g feta cheese
- 4 tablespoon sour cream
- 1 spring onion
- 1 small sprig of fresh dill ( 1 chopped tablespoon)
- ½ teaspoon paprika
- ⅛ teaspoon ground black pepper
- Cut the feta cheese into cubes and add it to a blender together with the sour cream.
- Blitz well to get a smooth paste.
- Chop the spring onion and dill, and add them to the blender together with the paprika and ground black pepper.
- Blitz again.
- Use a sharp knife to cut the top off the peppers, and stuff them with the cheese filling.
- Cut the peppers in half vertically before serving.
- You can make these stuffed peppers ahead and refrigerate them until ready to use. I would suggest you arrange them on a plate and cover it with clingfilm to keep them as fresh as possible.
- Plus, they are best served cold anyway, it makes them more refreshing and delicious, perfect for a hot summer's day.
- But if you want to serve them straight away, that's absolutely fine too, as the cheese and sour cream would have been refrigerated before hand anyway.