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; fat 3g; cholesterol 8mg; saturated fat 1g; carbohydrates 2g; mono fat 1g; sugars 1g; protein 1g; vitamin a 765.8IU; vitamin c 28mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 11.9mcg; sodium 39mg; potassium 66mg; calcium 16mg; iron 0.1mg.
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