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Feta Stuffed Piquante Peppers
  • Prep
    18 mins
  • Total
    18 mins
  • Serving
    Party size; yields 20-30

Feta Stuffed Piquante Peppers


  • 1 (5-ounce) container Frigo® Crumbled Feta Cheese, divided
  • 4 ounces cream cheese, room temperature
  • 1 lemon, zested and juiced
  • ¼ cup + extra for garnish fresh, flat-leaf parsley, chopped
  • ¼ cup fresh mint, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2030 pickled sweet piquanté peppers
  • 1 small cucumber, cut into 1/4-inch cubes


Optional Garnish:

  • 1 tablespoon chives, finely chopped
  • 2 teaspoons celery seeds
  • 1015 “Sweety Drop” peppers, sliced lengthwise


In a small food processor fitted with a blade, combine all but 2 tablespoons of the Frigo® Crumbled Feta Cheese, the cream cheese, lemon zest and 2 tablespoons of the lemon juice and mix until everything is smooth. Then, add the parsley, mint and a pinch of salt and freshly ground black pepper and pulse until they’re just incorporated. Taste and adjust the seasonings, add the Frigo® Crumbled Feta Cheese mixture to a piping bag and cut a small opening at the tip of the bag.

Fill the piquanté peppers with a pinch of cut cucumbers and then pipe the Frigo® Crumbled Feta Cheese mixture to fill the peppers. Garnish the peppers with the remaining Frigo® Crumbled Feta Cheese, a sprig of parsley, pinch of chives, sprinkle of celery seed and/or a slice of “Sweety Drop” peppers. 

Serve immediately or refrigerate them until you’re ready to serve them.

Rad Trick: Top the peppers with extra Frigo® Crumbled Feta Cheese, place them on a foil-lined baking sheet and broil them until the cheese melts and lightly browns, about 5 minutes.

Rad Tip: Piquanté peppers are mildly spiced with a sweet heat. Look for them packaged in jars near the pickles or in your grocer's deli olive bar.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at