Description
A delightful appetizer featuring crunchy mini sweet peppers stuffed with creamy, flavored cream cheese.
Ingredients
Scale
- 1 pound mini sweet peppers (approximately 20–25 peppers)
- 8 ounces cream cheese, softened
- 2 tablespoons fresh herbs (chives, dill, parsley, or green onions), finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon freshly ground black pepper
- Optional add-ins: shredded cheese, feta, or sun-dried tomatoes
Instructions
- Prep the peppers by cutting them in half lengthwise or slicing the tops off and removing seeds and membranes.
- In a mixing bowl, blend the softened cream cheese with garlic powder, onion powder, salt, and black pepper. Add your choice of fresh herbs and any optional flavors.
- Mix the ingredients until smooth, being careful not to overmix.
- Use a piping bag or spoon to fill each pepper half generously with the mixture.
- Chill the filled peppers in the refrigerator for at least 30 minutes before serving.
Notes
Make-ahead options are available; these taste even better after resting overnight in the fridge. Avoid overstuffing the peppers to maintain their shape.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 50
- Sugar: 2g
- Sodium: 115mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg