Have you seen those new little baby sweet bell peppers? Like all things miniature, they’re irresistible! They come in festive colors perfect for a holiday appetizer, and best of all, when stuffed with a Greek inspired feta cheese they make a perfect self-contained, one -to two-bite finger food -type appetizer. Easy peasy!
20 mini sweet bell peppers, tops slice off and seeds and membranes removed
½ cup feta cheese, crumbled
½ cup fresh Italian parsley, coarsely chopped
1 tablespoons red onion, minced
1 tablespoon oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons Kalamata olives, chopped
1 green onion, white and light green part only, chopped
a few grinds of fresh black pepper
a squeeze of fresh lemon juice
Directions:
Slice off the top ¼ inch of the peppers and remove the seeds and membranes from inside.
Mix cheese, parsley, red onion, tomatoes, olives and green onions in a small bowl. Give a few grinds with the pepper mill and squeeze a wedge of fresh lemon over. Mix well and taste for seasoning. The feta will probably add enough salt, but taste and adjust to your liking.
With a small spoon, stuff the filling into the peppers. Chill until ready to serve.
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