Blistered Sweet Peppers with Whipped Feta, Pistachio & Sumac
Blistered peppers stuffed with whipped feta and jeweled toppings.
Daily recipe · August 05, 2026
A little about this dish
This appetizer plays with late-summer peppers in a way that feels vibrant and a little unexpected: blistered mini sweet peppers are filled with a whipped feta labneh mixture, then finished with a warm pistachio-sesame drizzle, fresh herbs, and tart pomegranate. It borrows the bright, tangy, herb-forward spirit of Middle Eastern cooking while staying light, elegant, and very party-friendly.
Ingredients (for 4)
- Mini sweet peppers — 12 — halved lengthwise and seeded
- Roasted red pepper — 1 medium — peeled and roughly chopped
- Feta cheese — 150 g — crumbled
- Labneh — 120 g
- Greek yogurt — 2 tbsp
- Shelled pistachios — 3 tbsp — lightly toasted and roughly chopped
- Pomegranate seeds — 1 tbsp
- Black sesame seeds — 1 tbsp
- Small shallot — 1 — very thinly sliced
- Lemon juice — 1 tbsp
- Lemon zest — 1 tsp
- Small garlic clove — 1 — grated
- Sumac — 1 tsp
- Aleppo pepper — 1/2 tsp
- Dill — 2 tbsp — chopped
- Mint — 2 tbsp — chopped
- Parsley — 1 tbsp — chopped
- Honey — 1 tsp
- Extra-virgin olive oil — 4 tbsp — divided
- Salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🔥🍳📄Preheat the oven to 450°F (230°C). Line a sheet pan or ovenproof skillet with parchment if you like.
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Step 2 — 🫑🧂🔥Toss the mini sweet pepper halves with 1 tablespoon olive oil, salt, and black pepper. Arrange them cut side down and roast for 12 to 15 minutes until tender and lightly blistered. Let them cool slightly.
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Step 3 — 🧀🍋🥄Blend feta, labneh, Greek yogurt, lemon juice, lemon zest, and grated garlic in a food processor until smooth. Add 1 tablespoon olive oil and blend again. Season with black pepper and add salt only if needed.
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Step 4 — 🌶️🍯🥜Finely chop or briefly pulse the roasted red pepper with 2 tablespoons olive oil, honey, sumac, and Aleppo pepper until spoonable. Stir in half of the toasted pistachios.
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Step 5 — 🧅🍋⏳For a milder flavor, toss the thinly sliced shallot with a tiny squeeze of lemon juice and let it sit for 5 minutes.
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Step 6 — 🫑🧀🍽️Spread a little whipped feta on a serving platter. Fill or nestle each roasted pepper half with about 1 to 2 teaspoons of whipped feta.
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Step 7 — 🥄🌶️✨Arrange the filled peppers on the platter, then spoon the roasted red pepper and pistachio drizzle over the top.
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Step 8 — ❤️🌿🌰Finish with pomegranate seeds, black sesame seeds, shallot, remaining pistachios, dill, mint, parsley, and an extra sprinkle of sumac.
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Step 9 — 🫒🍽️😋Drizzle with the last tablespoon of olive oil just before serving. Serve slightly warm or at room temperature.
A final fox tip
For an even more dramatic presentation, use a mix of red, orange, and yellow peppers and serve on a pale platter so the colors pop. You can swap labneh for thick Greek yogurt, or add a few torn basil leaves for a summery twist. If serving with bread, warm some seeded flatbread on the side—but the dish is also excellent on its own as a lighter starter.