Once you try one of these tasty party appetizers, you won't be able to stop. Even though we stuffed sweet mini peppers, the cream cheese filling has diced jalapeno pepper, so they'll still have some kick.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
25 mins
Servings:
20
Yield:
20 mini pepper halves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each pepper in half lengthwise; remove seeds. Remove zest and squeeze 1 Tbsp. juice from lemon.

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  • In a small bowl combine cream cheese, oregano, jalapeno, milk, and lemon juice. If needed, stir in enough additional milk to reach piping consistency.

  • Pipe or spoon cream cheese mixture into pepper halves. Serve immediately or store in refrigerator up to 4 hours. Sprinkle with lemon zest and, if desired, additional fresh oregano.

Nutrition Facts

36 calories; total fat 3g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 8mg; sodium 39mg; potassium 66mg; carbohydrates 2g; fiber 0g; sugar 1g; protein 1g; trans fatty acid 0g; vitamin a 766IU; vitamin c 28mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 16mg; iron 0mg.
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Reviews

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