Herbed Cream Cheese Stuffed Mini Peppers

• 8 oz cream cheese, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 24 mini sweet peppers, stems removed
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix cream cheese, parsley, dill, chives, garlic powder, and black pepper until well combined.
3. 3 Carefully stuff each mini pepper with the cream cheese mixture.
4. 4 Arrange stuffed peppers in a baking dish.
5. 5 Sprinkle with Parmesan cheese if using.
6. 6 Bake for 15 minutes, or until peppers are tender.
7. 7 Let cool slightly before serving.

Equipment

• Baking dish
• Mixing bowl

Variations

• Add a dash of hot sauce to the cream cheese for a spicy kick.
• Substitute feta cheese for a tangy twist.

Substitutions

• Use Greek yogurt for a lighter option.
• Replace fresh herbs with 1 teaspoon of dried herbs if fresh aren't available.

Pairings

• Serve alongside a Mediterranean olive platter.
• Pair with a tomato basil bruschetta for a garden-fresh appetizer spread.

Nutrition

Tips

• For extra flavor, let the stuffed peppers sit in the fridge for an hour before baking.
• You can use a piping bag for neater stuffing if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These can be frozen unbaked for up to 2 months. Thaw in the fridge overnight and bake as directed.

Serving Suggestions

• Serve with crackers for a delightful appetizer.
• Pair with a crisp white wine or sparkling water with lemon.

FAQ