Have you noticed bags of mini bell peppers popping up in the produce section? They’re sweet, easy to eat and kids and adults love them. They’re also the perfect size for stuffing with a delicious cheesy filling.
These Stuffed Mini Bell Peppers make great appetizers, or serve them as part of a casual small plates meal. Blend up a quick filling of tangy Wisconsin feta, cream cheese and red chile flakes. Fill the sliced peppers, wrap with a piece of salami and add finish with fresh basil. So simple!
Find more seasonal small plate recipes in the Spring/Summer issue of Grate. Pair. Share. Browse the magazine and get the recipe below!
Servings: Makes about 40 pieces
8 ounces Wisconsin feta cheese
4 ounces Wisconsin cream cheese
Pinch of red chile flakes
3 ounces salami, thinly sliced
1 pound (about 40) mini sweet bell peppers, washed
1 bunch fresh basil
In bowl of food processor, combine feta and cream cheese. Process until smooth. Mix in red chile flakes. Set aside.
Cut salami slices in half to form half circles.
Cut peppers in half lengthwise; use small spoon to scrape out seeds and pith.
Fill pepper halves with feta mixture. Wrap salami half slice around each pepper, top with basil leaf and secure with toothpick. Repeat with remaining peppers. Serve immediately or cover and refrigerate up to 4 hours before serving.