Roasted Pepper Feta Poppers


  • Nonstick cooking spray, for the pan
  • 1 pound mini sweet bell peppers
  • 4 cloves garlic
  • 8 ounces feta, crumbled
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 2 pepperoncini peppers, stemmed, plus 1 tablespoon reserved juice
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley, chopped, plus more for garnish


  1. Preheat the oven to 400 degrees. Spray bundt pan with nonstick cooking spray. Wrap a 3 foot piece of parchment paper around the center of the pan, scooting it down as best as you can.
  2. Cut the tops off the pepper and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
  3. Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Add in the dried oregano and parsley, then pulse a few more times until blended. Spoon or pipe the cheese mixture into the hollowed peppers. You can pipe the cheese in the peppers by adding the cheese mixture to a zip lock bag, cutting a small hole in the tip, and squeezing it out.
  4. Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to serving platter and sprinkle with parsley. Let cool slightly before eating or serve at room temperature.


  • Appetizer
  • Side Dish
  • Snack
  • MHealthy

Nutrition Information

Serving Size
2 pieces
Total Fat (g)
Saturated Fat (g)
Sodium (mg)
Total Carbohydrates (g)
Dietary Fiber (g)
Protein (g)