# What You Need:
→ Vegetables
01 - 10 mini bell peppers, assorted colors
→ Filling
02 - 5 oz crumbled feta cheese
03 - 1/4 cup softened cream cheese
04 - 2 tbsp plain Greek yogurt
05 - 2 tbsp finely chopped fresh parsley
06 - 1 tbsp finely chopped fresh dill (optional)
07 - 1 small garlic clove, minced
08 - 1/2 tsp lemon zest
09 - 1 tbsp fresh lemon juice
10 - Freshly ground black pepper, to taste
11 - Pinch of salt (optional)
→ Garnish
12 - 1 tbsp extra virgin olive oil
13 - 1 tsp finely chopped fresh chives or parsley
# Directions:
01 - Halve each mini bell pepper lengthwise and remove seeds and membranes, retaining stems if preferred for presentation.
02 - In a medium bowl, blend feta cheese, cream cheese, and Greek yogurt until mostly smooth.
03 - Add parsley, dill if using, minced garlic, lemon zest, lemon juice, and black pepper to the cheese mixture; adjust salt to taste.
04 - Spoon or pipe the feta filling into each pepper half generously.
05 - Arrange filled peppers on a serving plate, drizzle with olive oil, and sprinkle with chives or parsley before serving.
