These stuffed mini peppers, loaded with salty feta cheese and wrapped in crispy prosciutto are vibrant and deliciously good poppers. Baked in the oven, they’re a true crowd-pleaser, so put these prosciutto-wrapped pepper poppers with feta cheese on the menu as a bite-sized snack or appetizer for your next dinner party, picnic or summer barbecue.
This post may contain affiliate links, which means I may earn a small commission on qualifying purchases, at no extra cost to you. For further info, please see my Disclosure
Why you’ll love this stuffed pepper recipe
- Quick and easy: This recipe comes together in less than 30 minutes with just a handful of ingredients. Perfect for a weeknight snack or unexpected visit.
- Customisable: The feta cheese filling can be customised with a variety of spices and herbs, cream cheese can be added to make it more creamy and the prosciutto can be substituted with bacon. All to suit different tastes and flavors.
- Flavor combination: The salty feta cheese, sweet bell peppers and rich, nutty prosciutto create a perfect balance of flavors.
- Vibrant: These poppers are vibrant and colorful to the eye and a beautiful addition to any finger food buffet.
which ingredients to use
- Mini sweet peppers: These mini sweet bell peppers have bright vibrant colors. Use only one color or a mix of colors to differentiate in flavor profile and appearance.
- Feta cheese: Any feta cheese will do. While some is more crumbly, other types can be rich and creamy. So feel free to use your favorite feta cheese for the filling.
- Prosciutto: Use Italian Prosciutto di Parma or any other dry-cured ham like Spanish Iberico or Serrano ham, French Bayonne ham or Country ham from the USA. Another alternative is to use bacon, however, I prefer thinly sliced prosciutto ham for this stuffed pepper poppers recipe.
- Garlic: One clove of garlic, minced or grated to add some punch and depth of flavor to this dish.
- Parsley: Use finely chopped parsley to mix with the feta cheese and some extra fresh parsley as garnish for a fresh and aromatic aroma.
- Seasoning: Freshly ground black pepper and a pinch of salt is all you need.
- Pine nuts: Lightly toasted pine nuts add a buttery, rich and aromatic taste making them great for garnish. I add a few on top when baking and add the rest afterwards as garnish.
- Green onion: For garnish, use only the green parts of green onion, scallion or spring onion for a fresh aroma.
How to make sweet pepper poppers with feta
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Prepare the mini peppers: Slice the mini peppers lengthwise in half and remove the white membranes and seeds. Don’t remove the stem as it looks visually nicer and makes it easier to pick up the wrapped pepper when serving as finger food.
- Make the filling: Combine the feta cheese, grated or minced garlic, finely chopped parsley, salt and pepper in a bowl and mix well.
- Stuff the poppers: Stuff the pepper halves with the feta cheese filling, but don’t overfill the peppers as they will overflow while baking.
- Wrap with prosciutto: Cut the prosciutto slices in half to a length of about 4 inches or 10 cm. Wrap each pepper with a slice of prosciutto.
- Bake the peppers: Place the peppers in a single layer in a baking dish or on a baking sheet. Sprinkle some pine nuts on top. Place in the middle of a pre-heated oven at 400℉ / 200℃ and bake for 15 minutes until the peppers are soft and the prosciutto is crispy.
- Garnish and Serve: Remove from the oven. Garnish with fresh parsley, green onion and lightly toasted pine nuts. Toast the pine nuts in a dry pan on low heat until they become fragrant.
How to store
These prosciutto wrapped mini peppers with feta cheese are best served warm immediately after baking in the oven. When making ahead of time or when having leftovers, store in a sealed container and keep refrigerated for up to 3 days.
Re-heat just before serving either in the microwave or on low temperature in the oven.
How to serve
Serve these feta stuffed mini peppers at a formal dinner party, summer barbecue, brunch, or any other time during the week or weekend as a handy snack. Arrange the warm peppers on a nice platter alongside other appetizers.
When serving for instance at an Easter brunch, consider adding dishes like this Spanish tomato bread, asparagus omelet, toast with scrambled eggs and smoked salmon or strawberry stuffed French toast.
More easy appetizers to try
- Cream cheese stuffed mini peppers
- Grilled Spanish Padrón peppers
- Marinated mozzarella balls
- Tuna stuffed mini peppers
- Feta stuffed Padrón peppers
Prosciutto wrapped pepper popper with feta
Ingredients
- 12 mini bell peppers any single color or mix
- 12 slices prosciutto ham cut in half
- 8 ounces feta cheese
- ½ clove garlic minced
- 1 tablespoon fresh parsley finely chopped
- ¼ teaspoon salt and freshly ground pepper or to taste
- 1 teaspoon pine nuts
Garnish
- green onion sliced
- parsley chopped
- 1 teaspoon pine nuts lightly toasted
Instructions
- Preheat the oven to 400℉ / 200℃.
- In a medium sized bowl, crumble the feta cheese and combine with the minced garlic, finely chopped parsley, salt and pepper. Mix well.
- Slice the mini peppers lengthwise in half and remove the seeds and white membrane. Leave the stem attached.
- Stuff each of the pepper halves with a bit of the feta cheese filling. Wrap each of the stuffed peppers with a slice of prosciutto ham and place in a single layer in an oven dish. Sprinkle a few pine nuts on top.
- Bake for 15 minutes until the pepper is soft and the prosciutto is crispy.
- Remove from the oven and serve warm. Garnish with toasted pine nuts, green onion and parsley.
Notes
- Oven dish: Use an oven dish or baking sheet. Alternatively line the baking sheet with parchment paper for the peppers not to stick.
