Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin

Baby Bell Peppers With Feta and Mint

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Baby bell peppers have very few seeds inside, which makes them great for cooking and eating whole. If you are feeling casual, just pick them up by the stems and eat with your hands or toss them with crumbly feta, hot red pepper and zesty mint like we did in this dish.


  1. Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.