From above, a shallow platter of char-kissed red, orange, and yellow peppers fans outward over a swoosh of creamy white whipped feta, topped with emerald herbs, ruby pomegranate seeds, crushed pistachios, black sesame, and a glossy golden drizzle.

Blistered Sweet Peppers with Whipped Feta, Pistachio & Sumac

Name: Blistered Sweet Peppers with Whipped Feta, Pistachio & Sumac
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 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

Category Appetizer

Prep 20 minutes

Cook 15 minutes

Style Middle Eastern

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: August 05, 2026

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

Step 1 - 🔥🍳📄

Preheat the oven to 450°F (230°C). Line a sheet pan or ovenproof skillet with parchment if you like.
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.
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.
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.
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.
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.
Step 7 - 🥄🌶️✨

Arrange the filled peppers on the platter, then spoon the roasted red pepper and pistachio drizzle over the top.
Step 8 - ❤️🌿🌰

Finish with pomegranate seeds, black sesame seeds, shallot, remaining pistachios, dill, mint, parsley, and an extra sprinkle of sumac.
Step 9 - 🫒🍽️😋

Drizzle with the last tablespoon of olive oil just before serving. Serve slightly warm or at room temperature.

Additional

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.