Loading...

Follow Two Purple Figs on Feedspot

Continue with Google
Continue with Facebook
or

Valid

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!

Pure lush.

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.
  • You can get so much info about Zaatar blend and how to make it in this fabulous Labneh Dip with Zaatar Pistachio Mint Olive Topping recipe!
  • You can prepare the feta mixture well ahead of time ( a week or more—but without tomatoes) and store it in an airtight container in the fridge.
  • Want to serve these stuffed peppers cold? Simply broil them and keep them in the fridge for up to 3 days before serving. They’re just as good!
More Easy Appetizers

Best Feta Cucumber Salad Bites Pistachio Fried Caprese BitesMini Cheese Ball Recipe BitesGrilled Zucchini Boats Loaded with White Bean Salad and Antipasto In Bite Size Salami Cups.

Mini Zesty Feta Stuffed Peppers

These bite-sized Feta Stuffed Peppers are bursting with spicy, tangy, sweet and zesty flavor. The ultimate vegetarian finger food in 10 mins!

Feta filling
  • 1 cup Greek feta (crumbled)
  • 1/2 cup sour cream
  • 1 clove garlic (minced)
  • 1 lemon (zested)
  • 1/2 lemon (juiced)
  • 2 green chilies or jalapeños (minced (optional))
  • 1/2 cup mixed herbs chopped (( parsley, oregano and cilantro))
  • 2 scallions (minced)
  • 3 tablespoons kalamata Olives ( minced)
  • 1 tomato ( finely chopped (optional, **see note))
  • 1/4 teaspoon salt
  • black pepper
  • 1/4 teaspoon sumac spice ((optional))
  • 2 tablespoons Zaatar spice blend ((optional))
  • 1 teaspoon olive oil
For the peppers
  • 2 bags mini sweet bell peppers (—2 lbs total, tops cut off and any seeds removed)
  • 1 pinch salt
  • 1 teaspoon olive oil
  1. Preheat the broiler to high or the grill.
  2. On a baking sheet, lay the mini peppers in a single layer. They usually have no seeds, so once the tops are cut off they’re ready for the filling.
  3. Sprinkle a pinch of salt and olive oil over the peppers and toss gently. Keep them always in a single layer.
  4. For the Feta filling: Mix all the ingredients in a medium-sized bowl.

  5. Use a teaspoon, place a teaspoon size filling inside each of the mini peppers. Make sure NOT to overfill the peppers.
  6. Any remaining feta mixture can be stored in the fridge for a week minimum—so long as it has no tomatoes **.
  7. Place the pan in the broiler over and broil for 5-7 minutes until peppers are charred and tender.
  8. If grilling, place the pepper on the grill and grill for 3 minutes per side.
  9. Serve right away or chill in the fridge for up to 3 days.

**If using tomatoes in the feta mixture, it can only last in the fridge for 2 days. If not, then it lasts at least a week.

 

  • 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.
  • You can get so much info about Zaatar blend and how to make it in this fabulous Labneh Dip with Zaatar Pistachio Mint Olive Topping recipe!
  • Note that the feta mixture can be made well ahead of time ( a week or more—but without tomatoes) and stored in an airtight container in the fridge.
  • Want to serve these stuffed peppers cold? Simply broil them and keep them in the fridge for up to 3 days before serving.

The post Mini Zesty Feta Stuffed Peppers appeared first on Two Purple Figs.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

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!

Tips for Sucess

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!

Enjoy!

Other Salad Recipes:

Smoked Salmon Salad With Blue Cheese DressingZaatar Chicken Salad with Fried Halloumi Cheese and here’s another refreshing salad bowl using Mann’s Veggies too: Grilled Salmon Power Blend Nourish Bowls.

Salmon Salad With Sweet Dill Dressing

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
  • pinch salt
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
  1. Preheat your BBQ or oven to 420 degrees.
  2. Prepare the garlic dill butter by mixing all ingredients together in a small bowl.
  3. 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.
  4. Brush the asparagus and potatoes with the remaining dill garlic butter.
  5. 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.
  6. 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.
  7. 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!
  8. 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!

The post Salmon Salad With Sweet Dill Dressing appeared first on Two Purple Figs.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview