Can you believe that Thanksgiving is this week? I feel like that’s all I have been saying lately, but it’s true. Thanksgiving just came out of nowhere this year. Seriously!

Whether you are planning a shindig at your home or heading out to a loved one’s, this recipe is easy, fast and can even be made ahead of time. What more could you ask for on a day when many of us spend hours and hours cooking?

Just be sure that you purchase mini sweet peppers (as opposed to hot peppers), available in bulk at stores like Costco.

And as for giving thanks, I am thankful to have this forum and my family food blog to share dishes like this with you. I am also thankful for my adorable children, who bring joy into my life everyday, a wonderful husband and a supportive family.

What are you thankful for?

Stuffed Mini Sweet Peppers
yields 30

30 mini sweet peppers
7 oz feta cheese
1/4 cup fresh basil (packed down)
1/4 cup fresh rosemary (packed down)
1/4 cup sundried tomatoes (the dried ones, not the ones packed in oil)

Preheat the oven to 350 degrees and line a baking sheet with aluminium foil.

Slice the peppers from stem to tip on one side, leaving the stem intact. Carefully remove the seeds (there aren’t too many).

In the bowl of a food processor, combine the feta, basil, rosemary and sundried tomatoes. Pulse until evenly chopped (the mixture should be very fine).

Use a small spoon to divide the feta mixture among the peppers. Place completed peppers on the prepared baking sheet.

Bake for 8-10 minutes, until peppers are just starting to soften. Transfer to a serving dish and serve hot or cold.

2 COMMENTS

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Dylan Mahl
February 5, 2010, 6:35 pm

This recipe is sooo perfect. Me and my mum just finished making them. Thanks.

Omar Cirri
February 12, 2010, 3:03 am

If I would have read this a few years ago, I’m not sure what I would have thought.. but today I agree with everything in this post.