Ingredients:

  • 1 lb mini sweet peppers, halved lengthwise and seeded
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp flaky sea salt
  • 8 oz Greek feta cheese, room temperature
  • 0.25 cup full fat plain Greek yogurt
  • 1 cup fresh baby spinach, finely chopped and squeezed dry
  • 2 tbsp fresh dill, minced
  • 1 tbsp fresh mint, minced
  • 1 clove garlic, microplaned
  • 1 tsp lemon zest
  • 2 tbsp Kalamata olives, finely diced
  • 1 tsp toasted pine nuts
  • 1 tsp honey

Instructions:

  1. Preheat your oven to 200°C (400°F). Prepare a large rimmed baking sheet.
  2. Slice the mini peppers in half lengthwise, removing seeds and ribs. Toss with olive oil and sea salt.
  3. Arrange peppers cut-side down on the baking sheet and bake for 10 minutes until skins begin to pucker and char.
  4. In a food processor, combine feta cheese, Greek yogurt, garlic, and lemon zest. Process until a smooth emulsion forms.
  5. Fold in the chopped spinach, dill, and mint by hand until well combined.
  6. Transfer the feta mixture to a piping bag and fill each roasted pepper cavity.
  7. Top with diced Kalamata olives, toasted pine nuts, and a light drizzle of honey before serving.