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.



Ingredient Checklist


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

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