Mini stuffed peppers with cheese and chili peanuts

This colorful appetizer comes with a crunchy, tasty twist.
Photo Credit: Yehuda Solomon

Prep time: 20 min., makes 12 servings


12-14 mini peppers

100 grams Tnuva's Crumbled Sheep Feta

1/2 container sour cream

2 tsp. smoked paprika

50 grams chili-coated peanuts, crushed

A little olive oil


  1. Cut off the top of the peppers and gently remove the seeds. 
  2. Mash the feta, sour cream, 1 tsp. smoked paprika and the crushed peanuts - reserve 2 tbs. of crushed peanuts for garnish.
  3. Transfer the cheese mixture to a pastry bag. 
  4. Fill the peppers with the cheese mixture until the opening of the pepper - no more. 
  5. Brush the peppers with a little bit of olive oil and dip the open ends in a mixture of 1 tsp. smoked paprika and 2 tbs. crushed peanuts. 
  6. Place the peppers in a heat-proof pan. 
  7. When close to serving time, preheat the oven to 200 degrees Celsius for 5-6 minutes.
  8. Right before serving, put the pan in the oven - the mixture needs to get warm, but not too hot. 
  9. Serve immediately.

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