For months I’d been planning for this moment – the moment I would cook something for my whole family (or at least the reasonably non-picky portion of my family) to eat for dinner during the Jewish holiday of Passover. I’d brainstormed menu items during boring classes at school, I’d perused sites all over the internet for possible recipes, I’d boasted to my friends that I was going to be all grown up and cook for the family…and now, it all finally came together in the form of this recipe, adorable finger food that I served as the vegetarian protein, complemented by a side of brown rice and a salad my mom whipped up. These tasty morsels could also be served as an appetizer, and the recipe can easily be multiplied to serve a crowd. My recipe makes 10 stuffed mini peppers, which my mom feared would not be enough for our party of three, but as it turned out, she had no need to worry as each mini pepper is surprisingly filling. Cheesy and flavorful, with only around 60 calories a pop, these mini peppers are a great fun food to serve at any occasion!
Please note that this recipe is kosher for Passover under Sephardic guidelines.
Mediterranean Stuffed Mini Peppers
Based on recipe from Busy in Brooklyn
makes 10 mini peppers
- 10 sweet mini peppers, washed
- 1 tsp egg substitute
- 1/4 cup Lucerne brand reduced fat crumbled Feta cheese
- 4 tbs (separated) of Whole Foods 365 brand shredded mild cheddar cheese
- 1/2 cup fresh, washed baby spinach, chopped
- pinch sage
- pinch thyme
- 1/4 cup Otria brand Roasted Red Pepper flavored hummus
- 1/8 of an avocado, chopped into little pieces
Preheat oven to 375 Fahrenheit. Line a baking pan with aluminum foil. Spray foil generously with nonstick cooking spray.
Chop off the tops of the mini peppers. Carefully remove the veins and seeds.
In a small bowl, combine the egg substitute, feta cheese, 2 tbs cheddar cheese, chopped spinach, sage, thyme, and hummus. Mix gently until combined.
Add the little pieces of chopped avocado. Stir gently.
Spoon this filling into mini peppers, stuffing each one with as much as will comfortably fit inside the mini pepper.
Place mini peppers on prepared foil-lined baking sheet. Sprinkle the remaining 2 tbs cheddar cheese on top.
Cover and bake at 375 Fahrenheit for 15-20 minutes or until peppers start to soften. Uncover and bake another couple of minutes, until cheese is a bit crispy.
Serve piping hot! Bon appetit.