These bite-sized Feta Stuffed Peppers are bursting with spicy, tangy, sweet and zesty flavor. This delicious Mediterranean-style vegetarian finger food is ready in just 10 mins!
A mixture of zesty, tangy, spicy and herb loaded feta cheese is stuffed into mini colored bell peppers to create this Stuffed Bell Peppers Recipe.
The peppers are then broiled for a char flavor which perfectly compliments the freshness of these stuffed peppers. Super easy appetizer or finger food that you can make way ahead of time. Sweet, salty, tangy, spicy, slightly crunchy and ultra refreshing!
Why This Easy Appetizer:
When it comes to appetizers, the simpler the better.
So if you’re planning a party of potluck, always chose easy appetizers you can prepare ahead of time to make your day less stressful.
That’s not to say you’re skimping on any flavors with these vegetarian stuffed peppers. It’s more of the “Work Smart not Work Hard” motto.
These stuffed peppers are great for Game Day, potluck and even the BBQ! Since they’re easily and perfectly made on the grill, don’t miss out on them!
Those mini colored peppers are so incredibly sweet and tender. They cook in a blink and they still keep their shape even if for any reason you overcooked them.
Stuffed Peppers Recipe Video
Mini Zesty Stuffed Peppers - YouTube
How to Make Stuffed Peppers
The feta stuffing is what I have to talk about. Put aside the fact that I adore Feta and Greek food. Let’s forget about my affinity for Turkish flavors from a Turkish grandma, and everything else personal.
This zesty feta filling I use for the stuffed peppers is delicious just eaten by the spoon!
It’s basically crumbled Greek feta cheese, mixed with lemon zest and a touch of lemon juice, sour cream, and a hint of garlic.
You’ll also need some Zaatar, chopped green chillies, plenty of fresh chopped herbs, scallions, and chopped kalamata olives. A touch of Sumac spice (optional but so very worth it!!) and it’s ready!
These stuffed bell peppers can be grilled, baked or broiled, or frankly left raw and crunchy as is.
I prefer a nice char flavor on my stuffed peppers, so when it’s BBQ season, I throw them on the grill for 3 minutes per side and when it’s freezing cold like today, I broil them for 5-6 minutes.
Either way, they’re done within minutes!
Tips for Stuffed Peppers Recipe
The feta mixture you can easily adapt to your taste, so add in herbs, add a chopped tomato, leave out the olives and add some olive oil or season with some Zaatar blend spice.
Every Summer Party needs a succulent, fresh and tasty Salmon Salad like this! Grilled salmon in skewers alongside asparagus, potatoes, a crunchy superfood slaw and a sweet fig mustard dill dressing!
Today’s delicious post is sponsored by friends at ValleyFig Growers and Mann’s Fresh Vegetables. All opinions and thoughts are my own.
There’s something about summer platters and summer salads that make the party. There’s something for everyone and they’re great to share and pass around. Today’s salmon salad recipe is exactly that.
Why Salmon Salad for the Summer
I love a good salmon salad for so many reasons.
First of all, salmon cooks quickly on your grill, and if the weather isn’t super warm you can roast it in your oven. Either way, salmon is a great protein to add to your summer salads.
Another thing I love about Salmon Salads is that they’re very forgiving and can be eaten hot, warm or even cold. I certainly can’t say the same about every salad.
Also, salmon has a beautiful tasty flavor which you don’t need to fuss about. So forget the hassle of marinating or waiting a few hours. Basically, just cut, flavor and grill away!
Why this Salmon Salad Recipe
Ok now where do I start? Today’s salmon salad recipe is an absolutely MUST make recipe for your summer parties! It’s succulent, crunchy, sweet, refreshing, filling and a real crowd pleaser.
Let’s start with the salad base. I’ve used Mann’s Power Blend. A superfood blend of Brussel sprouts, Napa cabbage, Kohlrabi, Broccoli, Carrots and Kale—all in one bag!
It’s one of my favorite blends from the Mann’s Veggies slaws and like all their veggies, it’s fresh and crunchy—every single time. This superfood blend adds the perfect base to my salmon salad recipe.
The sweet dill dressing which is probably the best dressing for any salmon salad! It’s made using a secret ingredient— the Sun-Maid California Mission Figs. They’re sweet, ripe, soft and loaded with a burst of fig flavor like no other!
I add the figs to the salad dressing for a fruity, sweet and deep flavor which contrasts the fresh dill beautifully! And even more, I add some Sun-Maid California Mission Figs over the salad for a sweet surprise!
These Sun-Maid California Mission Figs are another level. And you all know how I love figs, I know figs, I’m all for good figs! These are so fresh and flavorful with the perfect bite. I taste the tiny seeds, and that’s how fresh these figs are!
Now combine that with the succulent salmon and veggies. It’s a platter you can’t miss!
How to Make Grilled Salmon Salad
First of all, start with salmon. I used wild pacific salmon because it’s my favorite, but feel free to pick yours. Also, I prefer my salmon skinless, but again that’s a personal taste.
You’ll need to cut the salmon into strips and skewer each with a slice of lemon. To flavor the salmon, you’ll be brushing it with a mixture of garlic dil butter. That’s all! Simple, fresh and delicious!
The same garlic dill butter is used to brush over the asparagus and boiled potatoes before grilling.
The asparagus and salmon need about 7-10 minutes of grilling, so for that I boiled my potatoes ahed of time. That way they just get a nice char on the bbq.
Also, let’s talk eggs. They’re a classic in the famous French Niçoise salad and they’re SO good here too! Have them hard boiled or soft boiled, either way don’t skimp! Eggs add a hearty and melt in your mouth feel to the salad!
While the salmon and veggies are grilling, use a blender to make the sweet dill dressing. And then you’re ready to assemble the salmon salad!
Start layering the superfood slaw and dress it up lightly with the dill dressing.
Now add on the salmon skewers, grilled asparagus and potatoes, chopped tomatoes, eggs and drizzle with extra sauce. Garnish the salad with more fresh dill. Enjoy!
Every Summer Party needs a succulent, fresh and tasty Salmon Salad like this! Grilled in skewers alongside asparagus, potatoes, a crunchy superfood slaw and a sweet fig mustard dill dressing!
For the Salmon:
2 lbs salmon fillet (Pacific filletskin removed and cut into half an inch strips)
2 lemons (sliced thinly)
For the Dill Butter:
1/2 cup melted butter
2 garlic cloves minced
1 teaspoon salt kosher
1 1/2 teaspoon black pepper
1 lemon zest
2 tablespoons dill (fresh , minced)
For the Asparagus and Potatoes
2 lbs asparagus (trimmed)
2 lbs potatoes (boiled)
For the Sweet Dill Dressing:
3 Figs (<a href=" California Mission </a>)
1/4 cup fresh dill leaves
1 scallion (large)
1/4 cup honey mustard
2 Tablespoons lemon juice
1/3 cup olive oil
Assembling the Salad:
3 cups of rainbow coleslaw (Mann's Fresh Vegetables Power Blend)
4 hard boiled eggs (sliced in half)
1 cup cherry tomatoes (sliced)
fresh dill leaves for garnish
Preheat your BBQ or oven to 420 degrees.
Prepare the garlic dill butter by mixing all ingredients together in a small bowl.
Prepare and slice your salmon, brush them generously with the dill garlic butter and start skewering the salmon slices. Take one slice and curve it around the wooden skewer so you can insert a lemon slice in the middle.
Brush the asparagus and potatoes with the remaining dill garlic butter.
Place the salmon, asparagus and potatoes on the grill. They need anywhere from 8-12 minutes flipping halfway. Depending on the thickness of your salmon strips and asparagus, check on them at 8 mins.
In the meantime, prepare the sweet dressing by blending all ingredients together until smooth. Add a tablespoon or two of water if needed to thin out the dressing.
Assemble the salad by layering the Power Blend and drizzling it with a little sweet dressing before layering the remaining ingredients. Start layering the grilled salmon, asparagus, potatoes, hard boiled eggs, tomatoes and drizzle with more dressing. Garnish the salad with some fresh dill leaves. Enjoy!
Use fresh quality salad ingredients such as Sun-Maid California Mission Figs and Mann’s Fresh Vegetables , it makes a world of difference to your salads!
If you’re not grilling, follow the same recipe and roast the salmon with the veggies in a 425 oven for 15 minutes until cooked.
Choose a salmon fillet and cut it in even sizes always, that way the salmon cooks at the same time. You can cut the salmon into cubes and skewer some onions, coloured peppers or tomatoes if you want.
The sweet dill dressing can be prepared up to one week in advance and kept in the refrigerator. Also make sure to keep any unused dressing for salads, sandwiches and to use as dips.
Leftovers of this salmon salad (if any) make a great lunch the next day! It’s the type of salad you can enjoy warm and cold!