Looking for a quick snack to impress your guests? These spicy stuffed mini peppers are really easy to prepare. Whilst your wood fired oven is heating up, you can pop these into the oven for a quick bite before dinner. Don’t worry if you don’t have a wood-fired oven, instead put them under a hot grill.
I love entertaining, but during the summer months, I like to keep it simple. There is nothing worse than spending a long time in the kitchen when it is lovely out there. You can make these stuffed mini peppers only with cream cheese too, but the labneh gives it a lighter taste.
These spicy stuffed mini peppers can be made well ahead, but make sure you cover them to prevent the top to dry out.
Happy entertaining and bone appetite!
Gerla
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Spicy stuffed mini peppers
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 5 1x
- Category: snacks
- Method: oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Looking for a quick snack to impress your guests? These spicy stuffed mini peppers are really easy to prepare. Whilst your wood fired oven is heating up, you can pop these into the oven for a quick bite before dinner. Don’t worry if you don’t have a wood-fired oven, instead put them under a hot grill.
Ingredients
- 10 mini peppers
- 2 tbsp soft goat cheese
- 2 tbsp cream cheese
- 1 tbsp labneh ( you can use Greek yoghurt too, but labneh is nicer)
- 1 tsp Aleppo chilli
- A pinch of Sumac
Instructions
- Cut the peppers in half and remove the seeds and white rib inside the pepper
- Mix all the ingredients
- Fill the peppers with the cheese mixture
- Pop them into the wood-fired oven for approx. 5 minutes or until the cheese has slightly blackened. If you don’t have a wood-fired oven, you can pop them under a hot grill for a few minutes.