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Feta Stuffed Piquanté Peppers
These pickled Piquanté Peppers are stuffed with creamy feta cheese, herbs, and cucumbers for a quick and flavorful starter on an addition to an antipasti platter or holiday party spread.
Prep Time: 18 minutes
Serves: Party Size
Yield: 20 – 30
Ingredients
Stuffed Peppers:
- 20-30 pickled Sweet Piquanté Peppers
- 1 (5 ounce) container Frigo® Crumbled Feta Cheese, divided
- 4 ounces cream cheese, room temperature
- 1 lemon
- ¼ cup + extra for garnish fresh flat leaf parsley, chopped
- ¼ cup fresh mint, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 small cucumber, cut into 1/4-inch cubes
Garnish:
- 2 teaspoons celery seeds
- 1 tablespoon chives, chopped fine
- 10 - 15 Sweety Drop Peppers, sliced length-wised
Directions
In a small food processor fitted with a blade, combine all but 2 tablespoons of the Frigo® Crumbled Feta Cheese, cream cheese, zest of 1 lemon, and 2 tablespoons of lemon juice and mix until smooth. Add parsley, mint, and a pinch of salt and freshly ground black pepper. Pulse until just incorporated. Taste and adjust seasoning. Add this Frigo® Crumbled Feta Cheese mixture to a piping bag and cut a small opening at the tip.
Fill the piquanté peppers with a pinch of cut cucumbers and then pipe the Frigo® Crumbled Feta Cheese mixture to fill the peppers. Garnish the peppers with the remaining Frigo® Crumbled Feta Cheese, a sprig of parsley, pinch of chives, sprinkle of celery seed and/or a slice of Sweety Drop Peppers.
Serve immediately or refrigerate until ready to serve.
Rad Trick: Top with extra feta crumbles and broil by placing stuffed piquanté peppers on a foil-lined baking sheet and broil until cheese melts and lightly browns, about 5 minutes.
Rad Tip: Piquanté peppers are mildly spiced with a sweet heat. Look for them packaged in jars near the pickles or in your grocer’s deli olive bar.
