If you’re looking for a fresh, elegant and effortless appetiser, these pomegranate and feta stuffed bell peppers will instantly win you over. They’re bite sized, full of colour, and bring together contrasting textures and flavours in the most satisfying way. The natural sweetness of mini bell peppers blends beautifully with the saltiness of crumbled feta cheese, while juicy pomegranate seeds add a fruity crunch that bursts in your mouth. Whether you’re serving them at a party, a festive gathering or as a quick snack, these stuffed peppers always look and taste impressive.
This dish is a no cook recipe that relies entirely on fresh, high quality ingredients. The combination of soft cheese and crunchy fruit inside crisp peppers creates an experience that’s light yet indulgent. The recipe can also be easily customised you can swap feta with goat cheese or hung curd, and even add herbs like mint or parsley for extra freshness. A drizzle of olive oil or a splash of balsamic can elevate the flavours further, though they’re delicious even as is.
These stuffed peppers are not just about flavour. They’re a visual treat too. The vibrant reds, oranges and yellows of the peppers combined with sparkling ruby pomegranate seeds make them perfect for a colourful table setting. And the best part they’re ready in minutes and require zero cooking. Let’s make this stunning dish in five simple steps.
Step 1: Choose and prep the bell peppers
Pick about eight to ten mini bell peppers in assorted colours. Wash them thoroughly and pat them dry. Slice each pepper in half lengthwise, leaving the stem on for visual appeal and easier handling. Carefully remove the seeds and membrane from inside the halves using a spoon or your fingers. Place the halved peppers cut side up on a tray or platter and set aside.
Step 2: Prepare the feta filling
Take about one cup of crumbled feta cheese in a bowl. If the feta is too firm, mash it slightly with the back of a spoon. Add a tablespoon of thick curd or cream cheese if you want a smoother, spreadable texture. To enhance the flavour, add half a teaspoon of lemon zest, a pinch of crushed black pepper and a tiny drizzle of olive oil. Mix everything gently until the filling becomes creamy but still holds some texture.
Step 3: Fill the pepper halves
Using a small spoon or a piping bag, fill each bell pepper half with the prepared feta mixture. Try not to overfill just enough to sit nicely in the pepper cavity. Smooth out the top with the back of the spoon for a neat finish. Repeat for all the halved peppers and arrange them on a platter.
Step 4: Add the pomegranate topping
Take about half a cup of fresh pomegranate seeds and sprinkle them generously over each stuffed pepper. Press a few seeds lightly into the cheese so they stick. The seeds not only add a burst of juicy sweetness but also create a beautiful contrast of colour and texture. You can also add some finely chopped mint or parsley over the top for extra freshness.
Step 5: Serve fresh or chill lightly
These stuffed bell peppers can be served immediately at room temperature or slightly chilled. If you’re preparing them in advance, cover the tray loosely with foil or cling wrap and refrigerate for up to two hours before serving. When ready, drizzle a touch of olive oil or a few drops of balsamic glaze over the top for extra shine and flavour.
Pomegranate and feta stuffed bell peppers are the kind of appetiser that looks fancy but is incredibly easy to make. They are crunchy, creamy, sweet, salty and refreshing, all in one bite. Whether served as a starter for guests or a healthy mid day snack for yourself, these colourful bites deliver bold flavour with very little effort. Once you try them, they might just become your go to no cook appetiser for every occasion.