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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



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


  • 2 teaspoons celery seeds
  • 1 tablespoon chives, chopped fine
  • 10 - 15 Sweety Drop Peppers, sliced length-wised


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.