Cheese Stuffed Peppers

A red pepper stuffed with cheese on a white plate.

5 from 1 vote

Cheese Stuffed Peppers with feta cheese, sour cream, spring onions, dill and a touch of paprika and black pepper, a healthy and refreshing starter for every occasion. It's really easy to make, and can be whipped up in less than 5 minutes.

Prep Time5

Total Time5

Course: Appetizer

Cuisine: International

Servings: people

Calories: 481kcal

Author: Daniela Apostol

Ingredients

1 red bell pepper
1 yellow bell pepper
300 g feta cheese ( 10 oz)
4 tablespoon sour cream
1 spring onion
1 small sprig of fresh dill ( 1 chopped tablespoon)
½ teaspoon paprika
⅛ teaspoon ground black pepper

Instructions

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.

Notes

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.

Nutrition