# Components:
→ Vegetables
01 - 10 mini bell peppers (mixed colors)
→ Filling
02 - 5 oz feta cheese, crumbled
03 - 1/4 cup cream cheese, softened
04 - 2 tbsp plain Greek yogurt
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped (optional)
07 - 1 small garlic clove, minced
08 - 1/2 tsp lemon zest
09 - 1 tbsp lemon juice
10 - Freshly ground black pepper, to taste
11 - Pinch of salt (optional)
→ Garnish
12 - 1 tbsp extra virgin olive oil
13 - 1 tsp fresh chives or parsley, finely chopped
# Directions:
01 - Slice each mini bell pepper in half lengthwise. Remove seeds and membranes, keeping stems intact if desired.
02 - Combine the feta, cream cheese, and Greek yogurt in a bowl and mash until mostly smooth.
03 - Incorporate parsley, dill (if using), garlic, lemon zest, lemon juice, and black pepper. Adjust seasoning with salt as needed.
04 - Generously spoon or pipe the feta mixture into each pepper half.
05 - Arrange filled peppers on a platter, drizzle with olive oil, and sprinkle with chives or extra parsley before serving.
