Mini Peppers Stuffed With Cream Cheese
Are you looking for a fun and festive little appetizer to make for your next party? Here is a recipe that can be made ahead. Mini peppers stuffed with cream cheese is a super easy-to-put-together a recipe that is delicious and also beautiful on the table.
Servings: 10 servings
Calories: 37kcal
Ingredients
- 10 mini sweet peppers halved lengthwise
- 8 ounces cream cheese or ricotta, farmer cheese, or cottage
- 2 tablespoons sour cream or mayonnaise
- 1 medium green onion or more according to your taste chopped small
- 1-2 teaspoons fresh chopped dill or ½ teaspoon dried dill
- ½ teaspoon caraway seeds
- ¼ teaspoon salt or to your taste
- ¼ teaspoon sweet paprika that will make the cheese a little bit pink
Instructions
- In a small bowl, softened the cheese with a fork. Add the sour cream or the mayo.
- Add the chopped green onion, dill, caraway seeds and salt. Optional add sweet paprika.
- Mix everything well and correct the salt if necessary.
- Spoon the cheese mixture into pepper halves. Place them on a platter and sprinkle over them chopped dill or green onions chopped small.
- The cheese mixture will last for up to 2 days in the refrigerator. Bring to room temperature before serving. The mixture can be made ahead of time.
Notes
- If you're short on time, you can serve the cheese mixture as a dip with the mini peppers arranged around it instead of stuffing each one, or slices of fresh French baguette.
- This recipe can easily be adapted for dietary restrictions by using a dairy-free cheese substitute.
Nutrition
Serving: 1g | Calories: 37kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 219mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 0.2mg
