Herbed Cheese Mini Peppers


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.

Herbed Cheese Mini Peppers
Photo: Andy Lyons
Total Time:
25 mins
20 mini pepper halves


  • 10 red, yellow, and/or orange miniature sweet peppers

  • 1 lemon

  • 1 8 ounce pkg. reduced-fat cream cheese (Neufchâtel), softened

  • 1 - 2 tablespoon chopped fresh oregano, rosemary, tarragon, or thyme or 1/2 to 1 tsp. dried oregano, rosemary, tarragon, or thyme, crushed

  • 2 tablespoon finely chopped jalapeno pepper

  • 1 tablespoon milk


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

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

  3. 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 (per serving)

36 Calories
3g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 36
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 39mg 2%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 1g
Vitamin C 28mg 140%
Calcium 16mg 1%
Iron 0.1mg 1%
Potassium 66mg 1%
Folate, total 11.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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