Go Back

Herbed Cream Cheese Stuffed Mini Peppers

Sweet mini peppers filled with herbed cream cheese and chives — cool, crunchy, and gone in minutes.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 (24 halves)
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 mini sweet peppers halved and seeded
  • 8 oz cream cheese softened
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic minced
  • 1/2 teaspoon lemon zest
  • Salt and black pepper to taste
  • Paprika for dusting

Equipment

  • Small bowl
  • spoon

Method
 

  1. Stir the cream cheese, sour cream, chives, parsley, garlic, and lemon zest in a small bowl until smooth.
  2. Season with salt and black pepper.
  3. Spoon or pipe the filling into each pepper half.
  4. Dust lightly with paprika.
  5. Chill until serving, or serve right away while the peppers are still crisp.

Notes

Fill the peppers up to a day ahead and keep them chilled and covered; sprinkle with paprika just before serving to keep it bright. Storage: Refrigerate in an airtight container for up to 2 days.