1 pound mini sweet peppers (red, orange, and yellow)
8 ounces cream cheese, softened to room temperature
4 ounces feta cheese, crumbled
2 cups fresh baby spinach, finely chopped
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes for a hint of heat
Salt and black pepper to taste
1 tablespoon olive oil for sautéing
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. Wash the mini peppers thoroughly and pat them dry. Slice each pepper in half lengthwise, keeping the stems intact if you prefer the aesthetic look. Use a small spoon to gently scrape out the seeds and any white ribs inside so you have a clean cavity for the filling.
Heat a small skillet over medium heat with a splash of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook until it is fully wilted, which should take about 2 minutes. Remove the spinach from the heat and let it cool slightly, then squeeze out any excess liquid that may have released during cooking.
In a medium mixing bowl, combine the softened cream cheese and crumbled feta. Use a fork or a spatula to mash them together until relatively smooth. Stir in the sautéed spinach, lemon juice, dried oregano, and red pepper flakes. Season with a pinch of salt and black pepper, keeping in mind that the feta is already quite salty.
Line a large baking sheet with parchment paper for easy cleanup. Using a small spoon or a piping bag, fill each pepper half with the spinach and cheese mixture. Press the filling down firmly to ensure the peppers are well stuffed. Arrange them in a single layer on the prepared baking sheet with the filling side facing up.
Place the baking sheet in the oven and bake for 15 to 20 minutes. You want the peppers to become tender and slightly charred on the edges, while the cheese filling should be hot and bubbly. If you want a golden brown top, you can turn on the broiler for the last 1 or 2 minutes of cooking. Remove from the oven and let them cool for a few minutes before serving.
