These feta, caramelised onion, and spinach-stuffed tiny peppers are the perfect appetiser for any occasion! These wonderful sweet peppers disappear quickly, so make more than expected!
–▢ 15 mini sweet peppers, sliced in half lengthwise*– ▢2 Tbsp avocado oil, divided– ▢1 medium-sized yellow onion– ▢3 cloves garlic, minced– ▢5 ounces baby spinach– ▢12 ounces feta cheese crumble– ▢Sea salt to taste
Ingredient
Step 1
Step 1
Start with onion caramelization, which takes longest. Heat 1 tablespoon avocado oil in a large skillet on medium-high. Cook chopped onion for 3–5 minutes, stirring constantly, until sweating.
Direction
Step 2
Step 2
Pre-roast the sweet peppers while the onion is cooking (instructions below).
Step 3
Step 3
After caramelising onion, add garlic and spinach. Steam spinach in the skillet covered for a few minutes. Stir and boil until spinach is completely wilted and most of the liquid is gone.
Step 4
Step 4
Add in the feta cheese and stir well. Continue cooking and stirring until the cheese is mostly melted.
Step 5
Step 5
Preheat the oven to 350 degrees Fahrenheit.– Use a sharp knife to cut the tops off of the peppers, then slice them in half.
Step 6
Step 6
Sprinkle avocado oil on halved peppers in a single layer on a large baking sheet. Hand-toss the peppers to coat thoroughly with light oil. Roast 8–10 minutes to soften peppers but keep structure.
Step 7
Step 7
Remove the peppers from the oven and cool.
Stuff the roasted peppers with spinach feta and lay on a parchment-lined baking pan after cooling.
Step 8
Step 8
Stuff the peppers and bake at 400°F for 8 minutes. Broil the feta for 2–3 minutes on high until golden-brown.
S
Step 9
Step 9
Stuff the peppers and bake at 400°F for 8 minutes. Broil the feta for 2–3 minutes on high until golden-brown.
Step 9
Step 9
Serving spinach and feta stuffed tiny peppers hot from the oven is ideal. You may make this appetiser ahead and reheat the peppers in the oven before serving.