Herbed Cheese Mini Peppers

A flavorful cheese filling is spooned into miniature sweet peppers to make this colorful appetizer.

7 users rated this recipe an average rating of 3.0
  • Yields: 20 appetizers
  • Start to Finish: 25 mins
Rate me!

Herbed Cheese Mini Peppers
red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)
8 ounce package reduced-fat cream cheese (Neufchatel), softened
tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushed
tablespoon lemon juice
tablespoon milk
Milk (optional)
Fresh oregano leaves (optional)
  1. Halve each sweet pepper lengthwise. Remove the seeds; set peppers aside.
  2. In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
  3. Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves.
From the Test Kitchen
Make-Ahead Directions:

Prepare as directed. Cover and chill for up to 4 hours.

Nutrition Facts (Herbed Cheese Mini Peppers)
    Per serving:
  • 32 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 9 mg chol.,
  • 46 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: