Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb mini sweet peppers (12–16 peppers), halved and seeded
- 8 oz cream cheese, softened
- 4 oz feta, crumbled
- 2 tbsp plain Greek yogurt or sour cream
- 2 tbsp finely chopped fresh herbs (parsley, chives, dill)
- 1 tsp lemon zest + 1 tsp lemon juice
- 3/4 cup panko breadcrumbs
- 2 tbsp extra-virgin olive oil + 1 tsp for peppers
- 1 large garlic clove, finely grated
- 3/4 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Do This
- 1. Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
- 2. Halve and deseed peppers; toss with 1 tsp oil and a pinch of salt. Arrange cut side up and pre-bake 6 minutes.
- 3. Mix cream cheese, feta, yogurt, herbs, lemon zest/juice, 1/2 tsp salt, and pepper until smooth.
- 4. Combine panko, 2 tbsp oil, grated garlic, paprika, and a pinch of salt until evenly moistened.
- 5. Fill warm pepper halves with about 1 tbsp cheese mixture; mound with garlicky panko.
- 6. Bake 10–12 minutes until peppers are tender and crumbs are deep golden; broil 30–60 seconds if needed. Garnish with herbs and serve warm.
Why You’ll Love This Recipe
- Sweet, tangy, and savory: creamy herbed cheese meets salty feta and crunchy, garlicky crumbs.
- Quick and doable: ready in about 40 minutes with simple pantry staples.
- Perfect bite-size appetizer: colorful, crowd-pleasing, and easy to serve.
- Flexible: customize the herbs, add a little heat, or make it ahead for stress-free entertaining.
Grocery List
- Produce: 1 lb mini sweet peppers, fresh parsley, chives, dill, 1 lemon, 1 garlic clove
- Dairy: Cream cheese, feta, plain Greek yogurt or sour cream
- Pantry: Panko breadcrumbs, extra-virgin olive oil, kosher salt, black pepper, smoked paprika (optional)
Full Ingredients
For the Peppers
- 1 lb mini sweet peppers (12–16 peppers), halved lengthwise and seeded
- 1 tsp extra-virgin olive oil
- 1/4 tsp kosher salt
Herbed Cream Cheese & Feta Filling
- 8 oz cream cheese, softened
- 4 oz feta, crumbled
- 2 tbsp plain Greek yogurt or sour cream
- 2 tbsp finely chopped fresh herbs (mix of parsley, chives, and dill)
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Garlicky Breadcrumb Topping
- 3/4 cup panko breadcrumbs
- 2 tbsp extra-virgin olive oil
- 1 large garlic clove, finely grated or minced
- 1/4 tsp smoked paprika (optional)
- Pinch kosher salt
To Finish
- 1–2 tbsp chopped fresh herbs (parsley and dill), for garnish
- Lemon wedges or extra lemon zest, optional
- Flaky salt, optional
Step-by-Step Instructions
Step 1: Preheat and prep your pan
Heat the oven to 400°F (200°C) with a rack in the middle. Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Halve and pre-bake the peppers
Slice the mini sweet peppers lengthwise and remove seeds and ribs. Toss the halves with 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Arrange cut side up on the prepared sheet. Pre-bake for 6 minutes to soften slightly and drive off moisture so the crumbs stay crisp later. Remove and set aside while you make the filling and topping.
Step 3: Make the herbed cheese filling
In a medium bowl, mix the softened cream cheese, crumbled feta, yogurt, chopped herbs, lemon zest, lemon juice, 1/2 teaspoon kosher salt, and black pepper. Stir until smooth and spreadable. If the cream cheese is very firm, let it sit at room temperature for 10 minutes or microwave it on 50% power for 15–20 seconds to soften.
Step 4: Stir together the garlicky breadcrumbs
In a small bowl, combine the panko, 2 tablespoons olive oil, grated garlic, smoked paprika (if using), and a pinch of salt. Toss until the panko is evenly moistened and clumps lightly when pressed—this helps it brown evenly and stay crunchy.
Step 5: Fill and top the peppers
Spoon about 1 tablespoon of the cheese mixture into each warm pepper half, smoothing the tops. Divide the garlicky panko over the peppers, mounding it so every bite is well covered. Gently press to help the crumbs adhere.
Step 6: Bake until bubbly and toasty
Return the pan to the oven and bake 10–12 minutes, until the peppers are tender, the filling is warmed through, and the crumbs are deep golden. If you want extra color, switch to broil for 30–60 seconds, watching closely. Let cool for 3–5 minutes, then finish with chopped herbs and a light squeeze of lemon or a sprinkle of zest. Serve warm.
Pro Tips
- For the neatest look, transfer the cheese filling to a zip-top bag, snip a corner, and pipe it into the peppers.
- Pat the inside of the pepper halves dry after seeding if they look watery—this prevents soggy crumbs.
- Want ultra-crispy topping? Lightly toast the panko in a dry skillet until pale golden before mixing with oil and garlic.
- Use convection if you have it, but start checking for color 2 minutes early.
- A pinch of red pepper flakes in the crumbs adds a gentle heat that complements the sweet peppers.
Variations
- Mediterranean: Add 2 tbsp finely chopped kalamata olives and 1 tbsp minced sun-dried tomatoes to the cheese filling; swap dill for oregano.
- Honey-Hot: Drizzle the finished peppers lightly with hot honey and sprinkle with Aleppo pepper for a sweet-spicy finish.
- Pesto Swirl: Stir 1–2 tbsp basil pesto into the filling and garnish with torn basil; skip the paprika in the crumbs.
Storage & Make-Ahead
Assemble ahead: Fill the pepper halves and refrigerate, covered, up to 24 hours; keep the breadcrumbs separate and top just before baking for best crunch. Leftovers: Refrigerate in an airtight container up to 3 days; reheat at 350°F (175°C) for 8–10 minutes until warmed and crisp. Freeze: Arrange filled (unbaked) halves without crumbs on a sheet pan and freeze until solid, then store up to 2 months. Bake from frozen at 400°F (200°C) for 16–20 minutes; add the crumbs for the final 8–10 minutes.
Nutrition (per serving)
Approximate for 1 serving (4 stuffed halves): 280 calories; 22 g fat (10 g saturated); 11 g carbohydrates; 1 g fiber; 7 g protein; 520 mg sodium.
