Roasted Pepper Feta Poppers: A Delicious and Easy-to-Make Snack

As I began making these roasted pepper feta poppers, I couldn't help but feel excited about the end result. The first step was to prepare the peppers by chopping off the ends and removing the seeds and membrane. This would ensure that they were nice and clean before being filled with the cheese mixture.

To make the cheese filling, I used eight ounces of chunky feta cheese as my base ingredient. I love feta cheese, and it's one of my favorites for a reason - its tangy flavor pairs perfectly with so many other ingredients. To balance out the saltiness of the feta, I added some cream cheese to the mix. Two ounces of softened cream cheese would do the trick. I also wanted to add a bit of olive oil to the mixture, as it helps to bring all the flavors together.

Next, I added four cloves of garlic to the cheese mixture. Garlic is always a great addition to any dish, and in this case, it would help to enhance the flavor of the feta and cream cheese. I also wanted to add some pepperoncinis to the mix - these mild and tasty peppers are a great addition to many recipes. To do so, I cut the stems off and added them to the cheese mixture along with a tablespoon of their juice.

With all the ingredients mixed together, it was time to add in some fresh herbs. A couple of tablespoons of chopped parsley would do the trick, as well as about a teaspoon of dried oregano. I wanted to mix these in just enough to give the poppers a bit of flavor, without overpowering them. The mixture looked good to go at this point - it was time to fill the peppers.

To make filling the peppers easier, I recommend using the smallest spoon you have available. This would help to distribute the cheese mixture evenly throughout each pepper. With the spoons in hand, I carefully filled each pepper with as much cheese as possible. As these poppedpers baked in the oven, they would get nice and bubbly, and the peppers would become even sweeter.

To cook the poppers properly, I used a bundt pan that had been sprayed with cooking spray. This helped to keep the peppers standing upright, which was important for keeping all of the feta cheese inside the pepper. To do so, I created a loose snake out of foil and inserted it into the space where the pepper would sit. Once the poppers were in place, I put them in the oven at 400 degrees for about 30 minutes.

As the poppers roasted, the aroma that filled the kitchen was incredible. They smelled amazing - sweet peppers combined with the salty flavor of feta cheese and a hint of garlic from the cloves. When they were finally done, I took them out of the oven and arranged them on a serving platter. The result was beautiful and perfect.

These roasted pepper feta poppers are not just delicious - they're also hearty enough to pack a punch. They're the perfect snack for any occasion, whether you're attending a backyard concert or just need something to munch on while watching your favorite TV show. And the best part? They're incredibly easy to make, with most of the preparation time spent in the oven. With this recipe, you'll be making delicious roasted pepper feta poppers like a pro in no time!

"WEBVTTKind: captionsLanguage: enroasted pepper feta poppers so i'm just chopping off the ends and just taking out the seeds and that little bit of membrane now i'm gonna make the cheese filling for these poppers and i'm using feta cheese because i love feta it's one of my favorites i'm gonna add in four cloves of garlic going in then i've got eight ounces of just chunky feta cheese and i'm gonna use some cream cheese it kind of balances out that saltiness of the feta and i just need a couple of ounces softened cream cheese i also love cream cheese save this for another use couple tablespoons of olive oil and i'm going to use a couple of pepperoncinis these are sort of like a banana pepper they're mild and very tasty and i'm just going to cut the stems off and throw them right in and i'm going to add in a little bit of that juice got a tablespoon i just want to pulse this all together just until it's nice and smooth i'm gonna chop up a little bit of fresh parsley a couple tablespoons will do it and then about a teaspoon of dried oregano and just want to give it a light pulse because i don't want to pulverize all those herbs just want to mix them in all right this looks good to go this is going to be so yummy and now i'm just gonna fill these perfect little mini peppers i recommend finding the smallest spoon you have this will make them stuff a little bit easier then i'm just gonna stuff these peppers with as much cheese as it can handle as these bake they're going to get nice and bubbly and roasted and the peppers will get even sweeter all right here's our last little popper i do have some left over fed up do not get rid of this cover it up put it in the fridge eat it on a cracker it's amazing these are going to roast in the oven and this is a really cool trick so i'm using a bundt pan that i've sprayed with cooking spray and i'm going to cook these standing up because if you just put them in the bundt pan they'll kind of slide around a little bit but this will kind of give us a better chance of keeping all that feta cheese actually lock inside the pepper so i just want to make kind of a loose snake and then we're just going to go into the inside and give ourselves a little buffer and i'll show you how this works take a pepper and just go into the space and the foil will kind of keep it standing up okay now i'm going to put this into the oven at 400 degrees for about 30 minutes just gonna let them roast and let that cheese get really melty the perfect little snack for my backyard concert okay i can smell these poppers they smell amazing and they are ready look at that these are beautiful and perfect and they smell amazing the cheese has gotten just a little bit browned on top and those peppers are perfectly roasted and now i'm just going to take them out and put them on a serving platter these look amazing i always say this but i love to serve little snack foods that are also hearty and pack a punch and these definitely have all that going on that says party doesn't it i'm gonna just give these a little taste that looks good sweetness of the peppers saltiness of the feta everybody's gonna love these youroasted pepper feta poppers so i'm just chopping off the ends and just taking out the seeds and that little bit of membrane now i'm gonna make the cheese filling for these poppers and i'm using feta cheese because i love feta it's one of my favorites i'm gonna add in four cloves of garlic going in then i've got eight ounces of just chunky feta cheese and i'm gonna use some cream cheese it kind of balances out that saltiness of the feta and i just need a couple of ounces softened cream cheese i also love cream cheese save this for another use couple tablespoons of olive oil and i'm going to use a couple of pepperoncinis these are sort of like a banana pepper they're mild and very tasty and i'm just going to cut the stems off and throw them right in and i'm going to add in a little bit of that juice got a tablespoon i just want to pulse this all together just until it's nice and smooth i'm gonna chop up a little bit of fresh parsley a couple tablespoons will do it and then about a teaspoon of dried oregano and just want to give it a light pulse because i don't want to pulverize all those herbs just want to mix them in all right this looks good to go this is going to be so yummy and now i'm just gonna fill these perfect little mini peppers i recommend finding the smallest spoon you have this will make them stuff a little bit easier then i'm just gonna stuff these peppers with as much cheese as it can handle as these bake they're going to get nice and bubbly and roasted and the peppers will get even sweeter all right here's our last little popper i do have some left over fed up do not get rid of this cover it up put it in the fridge eat it on a cracker it's amazing these are going to roast in the oven and this is a really cool trick so i'm using a bundt pan that i've sprayed with cooking spray and i'm going to cook these standing up because if you just put them in the bundt pan they'll kind of slide around a little bit but this will kind of give us a better chance of keeping all that feta cheese actually lock inside the pepper so i just want to make kind of a loose snake and then we're just going to go into the inside and give ourselves a little buffer and i'll show you how this works take a pepper and just go into the space and the foil will kind of keep it standing up okay now i'm going to put this into the oven at 400 degrees for about 30 minutes just gonna let them roast and let that cheese get really melty the perfect little snack for my backyard concert okay i can smell these poppers they smell amazing and they are ready look at that these are beautiful and perfect and they smell amazing the cheese has gotten just a little bit browned on top and those peppers are perfectly roasted and now i'm just going to take them out and put them on a serving platter these look amazing i always say this but i love to serve little snack foods that are also hearty and pack a punch and these definitely have all that going on that says party doesn't it i'm gonna just give these a little taste that looks good sweetness of the peppers saltiness of the feta everybody's gonna love these you\n"