Roasted Pepper Feta Poppers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 44
- Sodium
- 423
- Total: 45 min
- Active: 15 min
Ingredients
Nonstick cooking spray, for the pan
1 pound mini sweet bell peppers
4 cloves garlic
8 ounces feta, crumbled
2 ounces cream cheese, at room temperature
2 tablespoons extra-virgin olive oil
2 pepperoncini peppers, stemmed, plus 1 tablespoon reserved juice
2 tablespoons fresh parsley, chopped, plus extra for garnish
1 teaspoon dried oregano
Directions
- Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
- Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
- Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
- Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.