# What You Need:
→ Vegetables
01 - 10 mini bell peppers, mixed colors
→ Filling
02 - 5 oz crumbled feta cheese
03 - 1/4 cup softened cream cheese
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, to taste)
→ 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 preferred for presentation.
02 - In a medium bowl, mash together crumbled feta, softened cream cheese, and Greek yogurt until mostly smooth.
03 - Stir in chopped parsley, optional dill, minced garlic, lemon zest, lemon juice, and freshly ground black pepper. Adjust seasoning with salt as needed.
04 - Generously fill each bell pepper half with the feta mixture using a spoon or piping bag.
05 - Arrange filled peppers on a serving platter, drizzle with extra virgin olive oil, and sprinkle with chopped chives or parsley before serving.
