Mini Pepper Tulips

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

Pin
Oops, we're sorry. Something went wrong. Please try again later.
Mini Pepper Tulips

Reviews (0)

4.5 by 13 people

Rate This!

  • Makes: 12 servings
  • Start to Finish: 25 mins

Mini Pepper Tulips

Directions

  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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Mini Pepper Tulips)

  • Per serving:
  • 147 kcal ,
  • 15 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 40 mg chol. ,
  • 185 mg sodium ,
  • 3 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 2 g pro.
rate this recipe!
add review

Reviews (0)

13 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close