Mini Pepper Tulips


Stuff mini bell peppers with herb-laced cream cheese for a showy spring appetizer that blooms with flavor.

Total Time:
25 mins


  • 1 8 ounce package cream cheese, softened

  • ½ cup butter, softened

  • 1 clove garlic, minced

  • 2 tablespoon grated Parmesan cheese

  • 1 tablespoon lemon juice

  • 1 teaspoon dried Italian seasoning

  • 1 tablespoon snipped fresh dill weed

  • 1 tablespoon snipped fresh chives

  • Salt, to taste

  • Pepper, to taste

  • 12 - 15 assorted-color miniature sweet peppers

  • 2 bunches green onions


  1. In a medium bowl beat cream cheese, butter, garlic, Parmesan, lemon juice, and Italian seasoning with a mixer on medium until fluffy. Fold in dill and chives. Season to taste with salt and pepper. Transfer cream cheese mixture to a piping bag or a quart-size resealable plastic bag. Set aside.

  2. Using a paring knife, cut toward the stem end of each pepper to split it, cutting about 3/4 of the way to to the stem end. Turn and make another cut, creating the "petals". Remove seeds, if desired. Snip 1/2" off the tip of piping bag. Carefully pipe about 2 tablespoons of the cream cheese mixture into each pepper.

  3. Transfer filled peppers to a platter. If desired, arrange with green onions to look like a bouquet of flowers.

    Mini Pepper Tulips

Nutrition Facts (per serving)

147 Calories
15g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 147
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 185mg 8%
Total Carbohydrate 3g 1%
Total Sugars 2g
Protein 2g
Vitamin C 34.9mg 175%
Calcium 33mg 3%
Iron 0.2mg 1%
Potassium 107mg 2%
Folate, total 6.9mcg
Vitamin B-12 0.1mcg
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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